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Fluffy Mashed Cauliflower Potatoes (Keto, Low Carb)

By Kim Hardesty

This fluffy low carb mashed cauliflower potatoes recipe is perfect served with roast chicken, turkey, or any other roasted or grilled meats. 

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Mashed Cauliflower with Celery Root has a creamy texture and delicate flavor.

Have you ever had celeraic or celery root? I'm going to bet that many of you haven't. I hadn't until around 15 years ago. That was before I started my low carb journey and a time when I took extreme pride in my mashed potatoes. I wanted those potatoes to be the best thing on the table and often made them with goat cheese and chives, mashed parsnips, and sometimes roasted garlic and sharp cheddar.

One year, while grocery shopping, I spied an ugly, gnarled, brown root with celery growing out of it's top - celery root (celeriac). An avid watcher of the Food TV Network at the time, I knew that chefs were serving pureed celeriac with their roasted meats. I brought the celery root home and mashed it together with the potatoes. Wow! I was impressed.

The celery root lent a mild-sweet-celery flavor with a very faint under-currant of spice - thoroughly sophisticated. (Here's a nice recipe for celery root puree from Epicurious) Celery root, or celeriac, tastes similar to a potato but with a slight celery flavor.

Cekeraic for mashed cauliflower with celery root.

Now let's talk about one of my favorite low carb vegetables, cauliflower. 

Over the years I've heard people complain that they don't like using cauliflower as a low carb mashed potato substitute. I would argue that it does, in fact, make a great sub and can be "doctored-up" many ways. I doubt there are few who could resist cauliflower fritters, a nice serving of loaded mashed cauliflower, or my all-time favorite cream of celery soup that uses pureed cauliflower as its creamy base!

For a fluffy mashed cauliflower, steam - don't boil!

I think the trick for a great cauliflower mash is in the cooking. I never boil my cauliflower for faux mashed potatoes. Instead, I steam it. To save time, I steam many of my vegetables in the microwave, but you can do it on the stove if you prefer. I know, some people are gonna hate on the microwave... I am unapologetic. Steaming the cauliflower produces fluffy mashed cauliflower.

Now, if you are particularly sensitive to the taste of cauliflower, by all means boil it. The boiling will remove some of the stronger cauliflower flavor, BUT make sure to squeeze out some of the water before you puree it in your food processor. This helps make the mashed cauliflower thicker - and no one is a fan of watery or gloppy cauliflower mash!

Cauliflower florets for mashed cauliflower.

Celeraic (celery root) is something all together different than cauliflower. It is a root instead of a cruciferous vegetable and needs to be boiled until tender for this recipe. When cooked, it has a bit of a starchy mouth-feel which improves the texture of mashed cauliflower. It also adds a beautiful sophisticated flavor to the mash, which is altogether yummy!

If you want to treat your family to something a little more fancy next time you serve roast chicken, roast beef, or even your Thanksgiving turkey, consider trying mashed cauliflower with celery root.

Fluffy low carb mashed cauliflower with celery root  recipe is 5 net carbs per serving.

(or 3 net carbs to serve 6)

Mashed Cauliflower with Celery Root has a creamy texture and delicate flavor.

Fluffy Low Carb Mashed Cauliflower with Celery Root (Keto)

Fluffy low carb mashed cauliflower with celery root is perfect served with roast chicken, turkey, or any other roasted or grilled meat. A great cauliflower mashed potatoes recipe.
4.86 from 14 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Servings: 4
Calories: 158kcal
Author: lowcarbmaven.com

Ingredients

  • 1 pound cauliflower florets
  • 1 small celeriac peeled and cubed (8-10 oz)
  • 1 large garlic clove peeled and sliced
  • â…“ cup heavy cream
  • ½ stick butter (4 oz)
  • salt and pepper to taste
  • 1 tablespoon snipped chives optional

Variations

  • sub buttermilk or sour cream for heavy cream
  • add the zest of 1 lemon
  • top with chives or green onion
  • top with chopped parsley
  • top with bacon
  • top with a nice sharp cheddar

Instructions

  • Celeriac: Cut off the top and bottom of the celeric. Then, with a sharp knife and working from top to bottom, peel the root as if you would supreme a grapefruit (see post for video link). Cut the celeriac into ½ inch dice, place into a pot with the sliced garlic and cover with water. Bring up to a boil and cook the celeriac until tender and easily pierced with a fork. Drain.
  • Cauliflower: Cut the cauliflower into florets and place into a microwavable bowl. Add 2 tablespoons of water, cover, and cook at high power 5-8 minutes or until the cauliflower is tender and easily pierced with a fork. Drain.
  • Puree: Place both the cauliflower and celeraic (with garlic) into a food processor and pulse to break up the pieces. Add the heavy cream and puree until smooth. Add the butter and mix again. Add salt and pepper to taste. Either mix the chives into the mash or save to garnish the top.)
  • Serve: Garnish with chives or a little chopped parsley.

Notes

This cauliflower mash is just as good reheated and served the next day.
Nutritional Info for 6 servings: Calories: 105, Fat: 9, Total Carbs: 6, Fiber: 3, Protein: 2, TOTAL CARBS: 3
Nutrition Facts
Fluffy Low Carb Mashed Cauliflower with Celery Root (Keto)
Amount Per Serving
Calories 158 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 9g3%
Fiber 4g17%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 158kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Fiber: 4g

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Donna

    June 05, 2023 at 9:29 am

    Recipes sounds great, can I use celery in place of the celeric?

    Reply
    • Kim Hardesty

      June 14, 2023 at 7:35 am

      Hi Donna. The celeriac is a great potato substitute. If you wanted to keep that potato-like texture you could try turnip or rutabaga, otherwise more celery would work. -Kim

      Reply
  2. Susan

    December 02, 2020 at 3:22 pm

    Tried this recipe today. Excellent. It was perfect side with steak. Great way to use celery root! Thank you for great recipe.

    Reply
  3. Shell mccann

    November 29, 2020 at 10:49 am

    Just made this...used a hand held blender...added cream and garlic butter.....OMG....is defo the best mash alternative I'v tried....thank u for this recipe

    Reply
  4. Shell mccann

    November 29, 2020 at 10:44 am

    Just made this...used a hand held blender...added cream and garlic butter.....OMG....Airways defo the best mash alternative I've tried....thank u for this recipe

    Reply
  5. marlo herrick

    May 10, 2020 at 1:35 pm

    I had a celery root and a head of cauli so I tried this!
    i ended up baking it off with shredded parm and roasted garlic.SUBLIME!!

    Reply
  6. Bobby

    April 17, 2020 at 7:41 am

    What is the amount per serving?

    Reply
    • Kim Hardesty

      April 17, 2020 at 9:14 am

      Hi Bobby. It's one quarter of the recipe. As a home cook developing recipes and cooking for my family, I usually don't measure the whole recipe in cups (or by weight) after cooking and then figure out the measurement per person. I just divide it evenly as best as I can and serve it to my family. I have been trying to include the yield and serving on newer recipes, though. -Kim

      Reply
  7. Joan Thompson

    January 14, 2020 at 5:17 pm

    I added a box of herbed Boursin goat cheese to the recipe because my husband detests cauliflower. He enjoyed the results but my son-in-law Said he would rather have this than typical mashed potatoes. This will become a standard at our house.

    Reply
    • Kim Hardesty

      January 14, 2020 at 6:12 pm

      That sounds delicious, Joan. What a great idea. I served this recipe to my MIL for Christmas and she never knew it wasn't potatoes. It's a nice combination. -Kim

      Reply
  8. pascale

    November 20, 2019 at 4:39 pm

    hi, i don't have a microwave, how long should i cook the cauliflower for say if i bake it? and if I steam it? thanks

    Reply
    • Kim Hardesty

      November 20, 2019 at 5:18 pm

      I would steam it until a fork pierces through it easily. Then I would let the steam evaporate a little and perhaps give it a tiny squeeze to rid it of some water or it will be a soggy mess. -Kim

      Reply
  9. Patti Hawker

    July 01, 2019 at 5:54 pm

    This sounds grand. I plan to make this tomorrow night and just wondering, couldn't you use a potatoe masher or fork to smash all of this together, since both the celery root & cauliflower are tender. Curious if you or anyone has tried this method. I have a mini-cusinart that will do it as well. :^)

    Reply
    • Kim

      July 02, 2019 at 10:30 am

      Hi Patti. You could use a masher, but the texture may be a bit more dens. I like the food processor because it whips air into them. -Kim

      Reply
  10. Anita

    June 08, 2019 at 5:04 pm

    Hi. I have made it with and without celery root and it tastes better with. The only place I have been able to find it in my town is at Wholefoods. I first had this at my brothers and he uses cream cheese as well as sour cream and butter. I didn't understand why it tasted more like potatoes than cauliflower alone but since you explained that celery root has a starchy consistancy, I now understand. I am now anxious to try celery root in many other ways. What a truly magical vegetable! Thank you for the recipe and the lesson on this marvelous root!

    Reply
  11. Holli

    April 23, 2019 at 9:24 am

    Hi, I want to try this since my family just fell in love with cauliflower rice. I buy it frozen. Except I will get a fresh cauliflower head for this recipe. I have never seen celery root at a store. I hate to dissapoint but will this turn out good without the celeriac? Thanks for your recipes.

    Reply
    • Kim

      April 23, 2019 at 9:45 am

      Hi Holli. This recipe really tastes best with the celery root. If you can't find the celery root (celeriac) in the store, then I suggest trying my recipe for Loaded Cauliflower. Most people really like that recipe. -Kim

      Reply
  12. My Darlin

    February 24, 2019 at 5:27 pm

    Made this tonight and everyone loved it. Served with mexican style pork. Celeriac is new to me and this is the second recipe ive enjoyed using it. Thanks for putting this together.

    Reply
  13. Beth

    February 18, 2019 at 7:01 pm

    This looks absolutely delicious, I plan on making it for a dinner party! Do you think it would work with frozen cauliflower florets? How would you prepare those?

    Reply
    • Kim

      February 19, 2019 at 1:02 pm

      Hi Beth. I haven't had good luck using frozen cauliflower. It always seems soggy/spongy and water logged. You would have to squeeze out some of the moisture and that would decrease recipe yield. I think this recipe tastes best with fresh ingredients. -Kim

      Reply
  14. Kristina

    November 21, 2018 at 7:05 pm

    This was delicious! It was my first time having celeriac root. I’m definitely impressed. This will become a staple dish in my house. Thank you!

    Reply
    • Kim

      November 21, 2018 at 7:28 pm

      I'm so glad you liked it Kristina! Have a wonderful week. -Kim

      Reply
  15. sue

    November 04, 2018 at 5:43 pm

    In your article....you mention you prefer to microwave the cauliflower. What/how do you do to the cauliflower? Sounds like it would be a good way to keep it dry. I do steam mine, but curious about the microwave............. thanks

    Reply
    • Kim

      November 05, 2018 at 11:25 am

      Hi Sue, great question. I cut the cauliflower into florettes and place them into a microwaveable bowl with 1-2 tablespoons of water. Then I cover with cling wrap and microwave from 4-8 minutes depending on how much I have. The cauliflower has to be cooked through or it won't puree nicely. Then, I drain the cauliflower and remove the film to release some of the steam before I puree it. I hope this helps. -Kim

      Reply
  16. Judy

    October 24, 2018 at 3:27 pm

    OMG this was sooooo good. I’m nondairy so I substituted 3 oz of vegan cream cheese for the heavy cream and 1/4 cup olive oil for the butter. Yummy

    Reply
    • Kim

      October 25, 2018 at 10:23 am

      I'm glad you enjoyed the recipe, Judy. Thanks for sharing your dairy-free sub for the heavy cream and butter. Enjoy your day! -Kim

      Reply
  17. Anne Tisdale

    October 14, 2018 at 3:14 pm

    Could I blend this up in a blender instead of food processor?

    Reply
    • Kim

      October 15, 2018 at 8:39 am

      Hi Anne. It might be too thick for a blender, but I only have an old blender - not one of the high powdered blenders like Vitamix or Blendtec. A stick blender would work. -Kim

      Reply
  18. Raquel

    October 07, 2018 at 6:50 pm

    Amazing. No less than that. Making it a second time to bring to a Canadian Thanksgiving dinner this weekend.
    I steamed the cauliflower above the celeriac and garlic. A one pot method!
    Thank you for this recipe!!

    Reply
    • Kim

      October 08, 2018 at 7:15 pm

      I'm glad you were happy with the recipe, Raquel. I love how you did double duty in one pot - great tip! I hope you enjoyed your Canadian Thanksgiving. Have a nice week. -Kim

      Reply
    • Anita

      June 08, 2019 at 5:11 pm

      That sounds like a super idea! And yes a stick blender does work.

      Reply
  19. Debbie

    April 22, 2018 at 7:47 am

    BEST mashed no-potato EVER!
    Thank you so much, Kim!

    Reply
    • Kim

      April 22, 2018 at 1:31 pm

      I'm so glad you liked the combination, Debbie! Enjoy your week. -Kim

      Reply
  20. Justin

    March 28, 2018 at 7:19 pm

    My wife just made me this! I Love it. I shredded cheese on top :) BTW, How much is one serving? Thank you

    Reply
    • Kim

      March 28, 2018 at 8:10 pm

      I'm glad you like the recipe, Justin. It serves 4, so 1/4 of the recipe is a serving. I just eyeball instead of using measuring cups for something that serves 4. -Kim

      Reply
  21. Debby Hynes

    February 20, 2018 at 5:53 pm

    Can you use plain greek yogurt I'm place of heavy cream or sour cream?

    Reply
    • Kim

      February 20, 2018 at 8:03 pm

      Absolutely, Debby. It sounds wonderful. Enjoy. -Kim

      Reply
  22. Barbara

    December 04, 2017 at 6:27 pm

    Fabulous! Everyone LOVES this dish every time i make it, no matter what their dietary preferences. Low Carb? You'd never know it!

    Reply
    • Kim

      December 04, 2017 at 6:36 pm

      Fantastic, Barbara. I'm so glad you found a keeper! Thanks for coming back to comment on and to rate the recipe. I appreciate it. Enjoy your week. -Kim

      Reply
  23. Amy

    August 30, 2017 at 12:07 pm

    I will be looking for celery root my next trip the grocery store. I am excited to try this recipe!

    Reply
    • Kim

      August 30, 2017 at 12:16 pm

      Great, Amy. It's an ugly vegetable, but it has such a nice flavor. Enjoy! -Kim

      Reply
  24. Leslie Ross-Lentz

    June 10, 2017 at 12:31 pm

    Have saved this recipe.
    It is June in Northern California and Celery Root will not be available until the fall.
    Just wanted to comment that some vegetables are seasonal.

    Reply
    • Kim

      June 10, 2017 at 1:03 pm

      Thanks, Leslie, for reminding me about seasonality. This recipe is really meant for the Fall, but it is a great recipe for those parts of the world in the southern hemisphere who may be experiencing cooler weather while we are experiencing warmer weather. I hope you have a chance to enjoy this recipe in the Fall. Have a wonderful weekend. -Kim

      Reply
  25. Low Carb with Jennifer

    April 19, 2017 at 6:42 am

    Hi!  Just letting you know I have featured this recipe in my post roundup of 14 delicious recipes using cauliflower!

    Reply
    • Kim

      April 19, 2017 at 11:07 am

      Oh, Hi, Jennifer! I will make sure to share on social media. Thanks so much! -Kim

      Reply
  26. Ashley

    January 22, 2017 at 5:26 pm

    I just started a low carb diet and these are the best "mashed potatoes" I've ever had. I can't imagine ever going back to the original. WOW! Thank you so much.

    Reply
    • Kim

      January 22, 2017 at 7:24 pm

      I'm thrilled you like the recipe, Ashley. The celery root really adds a nice flavor and texture to the cauliflower. Thanks for taking the time to leave a comment. Enjoy the week. -Kim

      Reply
  27. Elaine Markley

    October 25, 2016 at 5:11 pm

    This looks wonderful Kim! Makes me want to try it tomorrow!

    Reply
    • Kim

      October 25, 2016 at 5:25 pm

      Thanks, Elaine. I hope you enjoy it. -Kim

      Reply
  28. Jayme

    October 25, 2016 at 3:36 pm

    Oh my! Made this for supper tonight. I swear you could not tell the difference between real mashed potatoes and this recipe. The celery root completely changed texture. The only thing different I did differently was I used a head of roasted garlic. I make a dozen at a time and pop them in the feeezer. I will definitely be making this one over and over again!

    Reply
    • Kim

      October 25, 2016 at 4:44 pm

      Jayme, your addition of the roasted garlic sounds supremely delicious. I love caulimash with celery root - it is sophisticated and like you said - totally changes the texture of the mash. Thank you so much for taking the time to leave a comment and for sharing how you made the recipe you own! Enjoy your week! -Kim

      Reply
  29. Sarah

    September 22, 2016 at 12:49 pm

    I've never used celery root, but this looks delicious!

    Reply
    • Kim

      September 22, 2016 at 4:07 pm

      It's really good Sarah, Thanks! -Kim

      Reply
  30. Sydney

    September 22, 2016 at 9:00 am

    I thought celery root (any root vegetable) and cauliflower were higher in carbs?! Well...they sure add up in carbs fast anyway for the amount you eat! Maybe it's just me...I keep my carbs at 20 grams and below.

    Reply
    • Kim

      September 22, 2016 at 9:37 am

      Hi Sidney, this recipe gives you a 1/2 cup serving, which is appropriate for a pureed vegetable. That's 1/4 pound of cauliflower and 1/8 of a pound of celery. Cauliflower is actually very low in carbs and is why it is often used as a rice substitute. Four ounces of riced cauliflower (raw) is about 1 1/3 cups. I keep my daily carbs around 20-23 net carbs (not total). I tend to use only 10-12 for breakfast and lunch and save the rest for dinner. Thanks for sharing what your carb counts look like. That's helpful for everyone. Have a great day. -Kim

      Reply
  31. Lisa

    September 18, 2016 at 3:28 pm

    I love that you mixed in celery root! It gives such a nice texture to the mashed cauli.

    Reply
    • Kim

      September 19, 2016 at 8:27 am

      Thank you, Lisa. -Kim

      Reply
  32. Lisa | Drop The Sugar

    September 17, 2016 at 6:03 am

    Love this! Funny how you posted this - I was wondering just yesterday how celery root would aid in a cauliflower recipe. I haven't tried it for myself yet. I really don't enjoy cauliflower but I'm finding there are many ways to enjoy it while hiding the taste. I end up having to remove a lot of excess water from the cauliflower. I think it helps.

    Reply
    • Kim

      September 17, 2016 at 8:56 am

      Hi, Lisa. I am a fan of putting them together. Someone on Twitter said that you could just add cooked celery instead of celery root (which may be hard to find), but then you wouldn't get the potato-y texture. It's really a nice combination and helps mask the cauliflower flavor for those who find it too strong. Yes, removing the excess water is key, isn't it. Thanks for your great comment. Enjoy your day. -Kim

      Reply
  33. Taryn

    September 16, 2016 at 9:26 am

    I've never tried celery root before. I need to buy some :)

    Reply
    • Kim

      September 16, 2016 at 9:58 am

      Hi Taryn. Celery root is an amazing addition to mashed cauliflower - that is if you like celery. Thanks for your comment and have a great day. -Kim

      Reply
  34. Georgina Bomer

    September 15, 2016 at 7:47 am

    I'm a huge celery root fan - never though to adding it to cauliflower! Yum!

    Reply
    • Kim

      September 15, 2016 at 10:16 am

      It's great, Georgina. You'll love it. Have a wonderful day. -Kim

      Reply
  35. Katrin

    September 15, 2016 at 3:18 am

    How interesting what you say about steaming as opposed to boiling cauliflower! It makes so much sense - you'll preserve much more of the taste. Before starting to eat low carb, I used to make a cauliflower and white bean mash, which is just a bit better than potatoes... But celeriac beats beans by far! Thank you for sharing

    Reply
    • Kim

      September 15, 2016 at 7:51 am

      Thanks Katrin. I bet your beans and cauliflower mash was the bomb! I just love the celeraic. I have you cousins across the pond and the Food TV Network to thank for that one! I would have never known about it otherwise. Have a wonderful rest of the week -Kim

      Reply
  36. STACEY

    September 14, 2016 at 5:41 pm

    I love celeriac. It tastes like potato with a slight celery flavor. Totally odd looking when you see it at the store, but surprising how good it is. This recipe sounds perfect for next time I see one in the store :)

    Reply
    • Kim

      September 14, 2016 at 6:05 pm

      Glad to know I'm not the only one who likes it, Stacey. Thanks for the comment and have a great week. -Kim

      Reply
  37. Elaine Markley

    September 14, 2016 at 2:32 pm

    Yum! I can't stand regular cauliflower mash. But mashing it with celery root makes it really good!

    Reply
    • Kim

      September 14, 2016 at 3:06 pm

      I agree that it's really great with celery root. Thanks for commenting Elaine. Have a wonderful week. -Kim

      Reply

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