This Herbed Butter is the Perfect Way to Add Flavor

Herb butter is one of the best secret weapons for roast chicken because it releases all of the buttery, herby goodness directly on to the meat. Flavorful skin is great, but what we really need is flavorful meat.

Using my method of making little “coins” to shove under the skin makes this SO much easier. You can even prep (and freeze!) this way in advance. That’s my favorite little Thanksgiving shortcut because this method also works beautifully for turkeys.

What is Compound Butter?

Compound butter is butter mixed with herbs, spices, or other flavorings. It adds a concentrated burst of seasoning and can be shaped, chilled, and sliced to enhance meats, vegetables, bread, and more.

Why you'll love Compound Butter for Chicken

You'll love compound butter for chicken because it adds rich, flavorful seasoning effortlessly. It ensures the meat stays moist and delicious while giving the skin a perfectly crispy texture. Plus, it's easy to prepare and customize to your taste.

Garlic Herb Compound Butter Ingredients

• Butter
• Shallot
• Garlic
• Lemon
• Fresh herbs - I like to use sage and thyme
• Salt
• Black pepper

How to Make Garlic Compound Butter

1. Mix all the ingredients in a small bowl.
2. Transfer herb butter to the middle of a large piece of wax paper. Fold the top end of the wax paper over the butter and, using a spatula or dough scraper, press the top layer of wax paper away from you as you pull the bottom layer of wax paper toward you. (If this sounds confusing, see photos in the post.) The butter should form itself into a cylinder.
3. Twist the ends to close and put it in the freezer until firm.

Herbed Butter Recipe Tips

You could add any spices or herbs that you would normally use to make this recipe your own.

Or try these flavor blends: different citrus zest (lime, orange, grapefruit) prepared pesto (basil, sun-dried tomato) spice blends (Mexican, Indian, Middle-Eastern) Asian flavors (soy sauce, ginger, sriracha)

Try make this far enough in advance to let the butter freeze solid. This makes the placement under the skin so much easier!

How to put butter under chicken skin

To use, unwrap butter and slice into ½-inch “coins". After loosening the skin on the chicken, just slide a few on each side of the breast, one in each leg, and one on each thigh.

More Ways to Use This Garlic Compound Butter

• Toss the butter coins into the pan with vegetables before roasting.
• Add to stews, baked goods or sauces for a richer flavor.
• Melt it ontop of cooked grains to add a burst of flavor.

TIP: Double this recipe to season a Thanksgiving turkey!

Storing Herbed Butter

If you're using it the same day, simply put it in the freezer in the wax paper until firm.

For long term storage, wrap the whole thing in aluminum foil and freeze. It should keep a few months in the freezer.

More From Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Compound Butter for Chicken

Yield: Enough "coins" for 1 4-5 lb roaster chicken

Prep Time: 10 minutes

Total Time: 10 minutes

This is THE easiest way to get an herbed butter under the skin of a chicken. Just slip a few of these coins into your chicken and you'll have more butter on the chicken than on your hands. And a really, really amazing roast chicken (and gravy!)

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Ingredients

Toggle ingredient group

• 6 Tablespoons butter, room temperature
• 1 shallot, chopped small
• 3 cloves garlic, minced
• zest from 1 lemon (about 2 teaspoons)
• 4 Tablespoons fresh herbs (I used mostly fresh sage and ½ teaspoon dried thyme)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Blend all ingredients into a small bowl.
2. Transfer herb butter to the middle of a large piece of wax paper. Fold the top end of the wax paper over the butter and, using a spatula or dough scraper, press the top layer of wax paper away from you as you pull the bottom layer of wax paper toward you. (If this sounds confusing, see photos in the post.) The butter should form itself into a cylinder.
3. Twist the ends to close. If you're using it the same day, simply put it in the freezer until firm.
4. For long term storage, wrap the whole thing in aluminum foil and freeze. Should keep a few months in the freezer.
5. To use, unwrap butter and slice into ½-inch "coins" and place under the skin in the chicken (breast, thigh, and leg areas.)

If you have extra and plan on roasting vegetables, just toss them into the pan with the vegetables. Other ideas to flavor butter: different citrus zest (lime, orange, grapefruit) prepared pesto (basil, sun-dried tomato) spice blends (Mexican, Indian, Middle-Eastern) Asian flavors (soy sauce, ginger, sriracha)

Notes

1. Double this recipe to season a turkey!

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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First, if you’re new to smoking meat or recently bought a Traeger or a CampChef grill you might be intimidated by the smoker itself. I’ll show you the settings and give you the tricks to getting this bird to turn out well.

Second, let’s not overcomplicate this chicken with fancy rubs or marinades. The smoke will do the majority of the work for you! You’ll see how easy I have made this recipe, and you’ll feel like a superstar for nailing a smoked chicken.

TIP: The best way to get a lot of flavor into the chicken is to let it sit with the seasonings for several hours before you cook it. I've found this to be more important than the actual seasonings you use. This works for roasted chickens and also for turkeys. It's similar to dry-brining.

What you'll need for Smoking Chicken

• Whole chicken
• Kosher salt or coarse sea salt
• Coarsely ground black pepper

What kind of pellets are good for smoked whole chicken?

I like to use applewood.

If you want a stronger smoky flavor, try using hickory or a blend. I like CampChef's pellets the best and use their Competition blend quite often.

How to Smoke a Whole Chicken

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220°F (105°C) and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220°F, covered. Then turn the temperature up to 350°F (180°C) and continue to cook the chicken until the thermometer read out says 160-165°F (70°C). This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

How long to smoke a whole chicken?

The way I do it takes roughly 2 hours. So not terribly long. And not as big of a commitment as smoking a brisket.

I start off by smoking it for an hour at a lower temperature (lower temperatures have more smoke output). And then finished it off at a higher temp.

You could tinker with the smoking times, too, if you wanted to let it smoke longer at that lower temp.

See how evenly this smoked whole chicken has browned? I'm blown away at how gorgeous they come out of our smoker. Much better than our mediocre oven for sure.

If you have any other questions about smoking a chicken, leave a comment below and I'd be happy to help!

Can I use this recipe to smoke a turkey?

YES! Absolutely.

I'd allow for a longer time for the turkey to sit in the fridge to dry out -- probably 24-48 hours.

The smoking times would be longer as well and would vary depending on the size of your turkey. Plan for 30-40 minutes per pound at 220F.

Tips for Smoking a Whole Chicken

Make sure to let the chicken sit with the seasonings for at least 8 hours before cooking it for maximum flavor and crispy skin, as this process acts like a dry brine.

How to serve a Whole Smoked Chicken

I love serving this chicken with these sides:

• Cabbage Slaw With Cucumber Yogurt Dressing
• Sweet Potato Fries
• Wild Rice Salad with Cucumber and Pesto
• Instant Pot Potato Salad
• Instant Pot Mashed Potatoes or Cauliflower Puree
• Southwestern Coleslaw

Storing a Smoked Whole Chicken

I highly recommend eating the whole chicken if you can since it’s best fresh out of the smoker. If you have leftovers you’d like to store, just put it in an airtight container and store them in the refrigerator for up to 5 days.

More Whole Chicken Recipes on Perry's Plate

If you'd rather stick to oven roasting, check out my tutorial on How to Roast a Chicken the Easy Way.

Have some leftover chicken? Make The Best Instant Pot Chicken Soup! Smoked chicken is super tasty in chicken soup.

Once you've cleaned those bones, don't throw them out! Here's my favorite way to make homemade chicken bone broth: Instant Pot Chicken Bone Broth.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Whole Chicken Recipe FAQs

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Smoking Whole Chicken

Yield: Serves 6

Prep Time: 18 hours

Cook Time: 2 hours

Total Time: 20 hours

Smoked Whole Chickens are SO tasty. Smoking them in a pellet grill/smoker has been a game changer for us. Loads of flavor and always juicy and falling off the bones!

It may seem like this recipe takes forever, but most of that time is non-active. The overnight rest in the fridge before you smoke it helps the chicken to absorb all of the seasoning and allows the skin to dry out so it's nice and crispy when you cook it. It's worth planning ahead!

Print

Ingredients

• 1 3-5 pound whole chicken
• 1 Tablespoon Kosher salt or coarse sea salt
• 1 teaspoon coarsely ground black pepper

Instructions

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220 degrees F and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220, covered. Then turn the temperature up to 350 degrees and continue to cook the chicken until the thermometer read out says 160-165 degrees F. This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

This post contains affiliate links. Any purchase made by using these links won't cost you any extra and helps keeps my content free.

The post Whole Smoked Chicken or Turkey appeared first on Perry's Plate.

The best part about roasted Brussels are the little crispy edges. Imagine having a big pan full of those crispy edges, roasted with fresh garlic and hit with a little lemon and Parm? Yes, they’re as great as they sound.

Thankfully grocery stores are selling pre-shredded Brussels sprouts these days, but if you have a food processor and would rather shred your own, go right ahead!

These Shaved Brussel Sprouts will convert you to loving Brussels!

Before we moved to Nevada, my best friend in Cali (and her husband) took us out to eat at a swanky little place called Neumanali for what turned out to be one of the best (if not THE best) meals of my life.

One thing that I particularly loved was a side of roasted shredded brussels sprouts.

I was determined to recreate them in my own kitchen, and I think I did a pretty good job.

So good, that my kids will occasionally eat these. And I've converted many a Brussels sprout hater with this one.

I promise if there's a chance you'd like roasted Brussels sprouts, THIS IS IT. Shredded Brussels (or shaved Brussels sprouts) are the key to peace with these funny little veggies.

Why You’ll Love These Crispy Roasted Brussel Sprouts

I distinctly remember the first time I ate a Brussels sprout. I had gone to one of those buffet places with a giant salad bar with a couple of friends. (Fresh Choice!) They had some cold, boiled Brussels sprouts in the salad bar, so I grabbed one.

We never ate Brussels as a kid. My mom had never liked them either (until I converted her to roasted ones. Why wasn't roasting vegetables a thing in the 80s/90s???)

So I decided that was that day I was going to try one, despite their reputation as being a horrible task to push through to get a dessert.

I put it in my mouth and chewed for a second. It came out immediately.

I'm not a super dramatic, spitting-out-food type of person. It rarely happens. But when that bitter, slimy sprout hit my tongue, I wanted it out as soon as possible.

NO WONDER why they're hated so much! They can be sooooo nasty if they aren't prepared well! Can I just suggest that we quit boiling all vegetables? There has to be a petition going around. Or some legislation we can pass.

OK, boiling potatoes is fine. Because I'm not sure I want to live in a world without mashed potatoes.

I included a full recipe for baked brussels sprouts below, but really... you don't need a recipe for this. Here are the basic instructions.

What you'll need for this Shaved Brussel Sprouts Recipe

• Brussels sprouts
• Heat-safe oil (like avocado or coconut)
• Garlic
• Salt and pepper
• Lemon juice
• Parmesan or Pecorino-Romano cheese (optional)

How to make Crispy Brussel Sprouts

1. Slice off the bottom ½ - inch of the sprouts off and discard the outer leaves that fall off on their own. (You can actually buy them pre-shredded now!)
2. Slice them really thinly, either with a slicing blade on a food processor or with a really sharp knife. This super important -- it's what makes them so crispy when they bake!
3. Put them on a large sheet pan and drizzle with oil, salt, and pepper. (I like to use avocado oil.) You can also add fresh minced garlic or garlic powder. Toss to coat everything evenly.
4. Make sure you preheat the oven to 425 or 400 degrees and roast for about 20 minutes or until they get nice and brown and crispy. Sometimes 425 degrees is a little hot, but it might depend on your oven. Setting the oven to 400 degrees would fix that.

Crispy Brussel Sprouts Recipe Tips

When I started making these, I'm a little embarrassed to admit that I sliced them really thinly with a knife by hand for about a year -- while standing a foot away from my food processor. It never occurred to me to use it. *facepalm*

You can use a slicing blade (what I do) and shave them or just toss them in there and pulse until they're shredded well.

Either way using a food processor or some kind of gadget that will slice them for you will guarantee you will make these more than once. And possibly on a weeknight -- they're that easy.

Now that I've seen the light, I can whip these up so much faster.

(Update: You can actually buy shredded or shaved Brussels sprouts at the grocery store now. I'm so glad the world is headed this direction.)

Since these cook up quickly and shrink up quite a bit, you can load that baking sheet full and still get a good toast on them. Just toss them around a few times during roasting and roast them longer if you've got a full pan.

How to serve Crispy Roasted Brussel Sprouts

As far as side dishes go, this is one of my favorites! It's easily customizable, too.

We love Parmesan cheese on ours (sprinkled on during the last few minutes of roasting). A squirt of lemon juice or a drizzle of balsamic vinegar is great, too.

I've heard people roasting them with maple syrup, too. (Perfect for a Thanksgiving side dish!)

How to store Shredded Brussel Sprouts Recipe leftovers

Keep your leftovers in the fridge for up to 3 days in a sealed container. I recommend warming them in the oven to keep make sure they’re warm and crispy.

More Amazing Brussels Sprouts Recipes

If you get ambitious and want to shred more Brussels for later you could always make this Apple and Brussels Sprout Slaw from A Mindfull Mom! OR air fry them with this Air Fryer Brussels Sprouts recipe on Vegetarian Mama.

For my collection of our favorite Brussels recipes, click here: Best Brussels Sprout Recipes.

If you like this recipe, try my Roasted Delicata Squash! Or for a little decadence, serve these alongside my Easy Fondue Recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

Shaved Crispy Brussel Sprouts - Perry’s Plate

Yield: 2-4 servings

Roasting and shredding Brussels sprouts is the only way to eat them. Can you promise me you'll never boil them again?

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Ingredients

Toggle ingredient group

• 1 pound brussels sprouts, trimmed and sliced thinly
• 2 Tablespoons heat-safe oil (like avocado or coconut)
• 2-3 cloves garlic, minced
• salt and pepper, to taste
• juice from half of a lemon
• ¼ cup freshly shredded Parmesan or Pecorino-Romano cheese (optional)

Instructions

1. Preheat oven to 400 degrees F.
2. Place the sliced brussels sprouts on a heavy rimmed baking sheet. Add garlic, drizzle with oil, and add salt and pepper to taste. Mix everything with your hands to coat everything, then spread them out in an even layer.
3. Roast in the center of the oven for 20-25 minutes, stirring every 8-10 minutes to ensure they're cooked evenly.
4. When they're as dark as you want them, remove the pan from the oven and let them sit for 5 minutes or so to slightly cool off. Transfer to a serving bowl or platter, sprinkle with lemon juice and cheese, if using.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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Flattening the bird helps everything cook evenly, so the breast stays tender and the dark meat finishes perfectly. It’s easier to roast, easier to carve, and way more forgiving than the traditional whole-bird method.

Once you try it, you’ll never go back. It turns an intimidating project into a confident, no-big-deal kind of dinner.

What is Spatchcocking?

Spatchcock is such a weird word. Basically it's cutting the backbone out of a chicken (or turkey or any other bird you'd eat).

If you cut the backbone out it allows the bird to lay flat. Flat birds cook quicker and more evenly.

Ever grilled a whole chicken? If so, then spatchcocking is your best friend.

Recommended Tools For Spatchcocking

First, you need a REALLY good pair of kitchen shears. Or a really sharp kitchen knife.

I have a pair of Cutco shears. You know, the ones that cut through pennies. And I still have to use both hands to break through the bones.

How to Spatchcock a Chicken

You find the base of the backbone and cut up each side -- through ribs.

Here's a helpful video that shows you how quick and (relatively) easy it is!

Maybe get some earplugs, too? Like i mentioned earlier, this isn't a pleasant task for those who don't like raw meat.

I'm really selling this, aren't I?

How to Spatchcock Turkey

The exact same way. Think of turkeys as really big roaster chickens.

See how the chicken lays flat? This is what I'm talking about. It's so much easier to cook this way.

Tips For Spatchcocking

Don't throw away that backbone! Save it and make some Instant Pot Chicken Bone Broth when you're finished with the chicken. (That recipe works for turkeys, too! Just divide the bones into two batches depending on the size of your Instant Pot.)

Now that you've got your bird ready, use my recipe -- How to Roast a Chicken or Smoked Whole Chicken for the easiest way to get the best flavor out of your bird with the least amount of effort.

If you have a turkey, try Dry Brined Turkey this Thanksgiving! You can even spatchcock it and smoke it -- just keep an eye on that internal temperature!

What are common Spatchcocking mistakes?

Spatchcocking isn’t difficult, but you need to watch what you’re doing. I included lots of pics in this post! Be aware of these common mistakes:

1. Using a dull knife. Please PLEASE sharpen your knife or use a really sturdy pair of kitchen shears.
2. Cutting the breast bone instead of the backbone. Honestly, the breast bone would be more difficult. Flip that bird on it’s stomach!
3. Not flatting it out all the way. After you cut the backbone out, flip her over and press the palm of your hand on the breast bone and press firmly until you hear a crack and the bird flattens out more. This will help it cook more evenly.

Serving Spatchcocked Chicken

I love serving this chicken with these sides:

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Sweet Potato Fries

Wild Rice Salad with Cucumber and Pesto

Instant Pot Mashed Potatoes or Cauliflower Puree

Southwestern Coleslaw

Spatchcocking FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spatchcocked Chicken

Yield: 1 chicken

Prep Time: 5 minutes

Total Time: 5 minutes

Spatchcocking is a fancy word for cutting the backbone out of a chicken or a turkey. Why bother? Cutting out the backbone allows the bird to lay flat for quicker and more even cooking. This is especially helpful if you're grilling.

Print

Ingredients

• 1 whole chicken or turkey, organ sack removed
• A pair of super sharp kitchen shears or a sharp, sturdy knife

Instructions

1. Place the bird on a flat, sturdy surface. Like a cutting board that won't slide around.
2. Flip the bird over so it is laying breast-side down. Locate the base of the backbone at the cavity opening.
3. Use your kitchen shears (or a really sharp knife) to cut slightly to the right of the backbone. You might need both hands to close your kitchen shears. Cutting through ribs is no joke.
4. Do this for the left side of the backbone. Cut any skin or fat so the backbone comes out completely.
5. Your chicken or turkey is ready to prep for roasting! Or grilling. Or smoking.

Notes

1. Save that backbone (and the rest of the bird carcass) to make some Instant Pot Chicken Bone Broth! You can use this recipe for turkey broth as well -- you'll just have to split the turkey carcass into two batches of broth.
2. For tips on roasting a whole chicken: How to Roast a Whole Chicken (the easy way)
3. For tips on smoking a whole chicken on a pellet grill: Smoked Whole Chicken

The post A Guide To Spatchcocking appeared first on Perry's Plate.

Yep, another spice blend!

Have you ever made your own pumpkin pie spice?

Honestly, I think everyone should.

Why?

Because it's fun to make your own blends. You'll feel super cheffy. Or domestic. Or something like that.

Also, if you plan to make your own little jar every year during the holidays it guarantees that you have a fresh blend. I know I'm not the only one who has kept the same little jar of pumpkin pie spice and used a couple teaspoons every year for some pumpkin recipe.

Until, 5 years later, when it starts smelling like dirt. It's true. If you have an old jar, take a whiff.

What is in Pumpkin Pie Spice?

There are a lot of versions, depending on your preference, but most pumpkin pie spice blends have these four spices as a base:

• Cinnamon
• Ginger
• Nutmeg
• Cloves

Some blends have allspice, mace, or a little cardamom. If you're fancy, feel free to add those, too.

One thing I highly recommend: Buy WHOLE nutmeg pods. They keep for a really long time and freshly ground nutmeg is just.... *chef's kiss*.

If you have a Microplane grater, it's easy to grate some to use in a recipe.

Another thing I always do is grind my own cloves. I LOOOOOVE cloves. I talk more about grinding your own spices in another post. Basically, all you need are whole cloves and a cheap coffee grinder.

If you've followed me online during the holidays, you know I make fun of this blend a little because I love Chai Spice so much. And say it's like the cooler cousin to pumpkin pie spice. (It's true.)

BUT.

Pumpkin pie spice is still pretty fantastic. Especially if you have a freshly made blend. With fresh spices. It'll make all the difference in your pumpkin pies and pumpkin (insert baked goods).

If you like this blend, try another one of my homemade spice blends!

More Homemade Spice Blends on Perry's Plate

Again, make some Homemade Chai Spice and tell me it doesn't change your life. Or at least your snickerdoodles.

If you're into Indian cuisine, make your own Curry Powder or Garam Masala blends!

Taco seasoning is a fun one to make, too -- my Homemade Taco Seasoning is a reader favorite and my newer one, Smoky Chipotle Taco Seasoning is another version with smoky flavors and a touch of heat.

Click over to the Homemade Spice Blends section of my site for more blends!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Pumpkin Pie Spice

Yield: Scant ⅓ cup

Prep Time: 5 minutes

Total Time: 5 minutes

If you've been using the same jar of pumpkin pie spice since 1997, it's time for an upgrade. I'm wiling to bet you already have all of the ingredients! (Hopefully not since 1997. Heh.) Your pies and baked goods will taste so much better with fresh spices!

Print

Ingredients

• 3 Tablespoon ground cinnamon
• 2 teaspoon ground nutmeg
• 2 teaspoon ground ginger
• 1 teaspoon ground cloves

Instructions

1. Combine all of the spices in a small lidded jar and shake well. Store at room temperature for about a year.

Notes

1. If you're feeling adventurous, try using freshly ground nutmeg! Nutmeg pods are easy to find and if you've got a microplane grater it's easy to grate some when you need it.

Recommended Products

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

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I can't even believe I -- a born and raised Idaho girl -- can admit this, but....

I would happily eat this Instant Pot cauliflower puree over regular mashed potatoes during Thanksgiving.

There. I said it.

Don't get me wrong -- I love mashed potatoes. A lot.

Correctly made mashed potatoes are sort of a religion on our Idaho-based family. No instant, dehydrated boxed potatoes for us.

But sometimes if you need something lighter or you're looking for a low carb side dish -- this hits the spot.

How much puree does this recipe make?

This is a big batch, friends. Like, one you'd take to a Thanksgiving dinner with 10 other people.

You can scale it down if you like, using one or two heads of cauliflower. Just adjust the other ingredients accordingly.

How to make Cauliflower Puree in an Instant Pot

All you need to make a good cauliflower mash is a few big heads of cauliflower, butter, chicken broth, and some seasoning to make it pop! I used fresh garlic and rosemary in this version *chef's kiss*.

First, trim and break down those heads into florets. (Or buy a big bag of florets -- enough to fill your pressure cooker insert pot.)

Add your flavorings (i.e. the garlic & rosemary) along with some chicken broth. Then cook it on high pressure for a few minutes. That's it!

Why chicken broth and not water?

Because this is a NO DRAIN recipe, friends. Mash up that cooked cauliflower right in the pot with the juices and broth adds more flavor to the puree.

Is Cauliflower Puree healthy?

Depending on what you add to this, yes. If you're leaning toward a more low carb or keto diet, this is a great alternative for regular mashed potatoes.

You could go nuts and add sour cream and cheese and all kinds of things to make it creamier and more like mashed potatoes.

Does it taste like mashed potatoes?

The key in making this Instant Pot cauliflower puree taste more like regular potatoes is the ghee (or butter). Don't skimp on that stuff!

Ghee is kind of pricey if you buy it at the store, so make a batch using my Homemade Ghee recipe.

I always use Kerrygold butter when I make ghee because it's made out of milk from grass-fed cows, and it tastes like unicorns and rainbows. It's my favorite. (And Costco sells it! They're my favorite, too.)

Using chicken stock, fresh rosemary, and fresh garlic in the pot with the cauliflower florets adds more flavor, too!

How to blend the puree

I always season with salt and pepper, too, and then give them a big ol' buzz with my immersion blender. If you can't get them super smooth that way, you can try using a food processor or a blender.

And, if you're feeling super decadent (and are OK with some dairy), a splash of heavy cream. And maybe more ghee or butter. If you're doing keto or trying to boost your fats, butter is your friend.

Pull out your Instant Pot and make a batch of this for Thanksgiving! It won't take up any space in your oven/stove area which is helpful.

It's nice to have helpful things on Thanksgiving. Particularly people who will do the dishes while you sit on the couch and eat pie.

What to serve with cauliflower puree

Here are a few main dishes that would pair beautifully with this cauliflower side dish!

Instant Pot Pot Roast with Rosemary Gravy Note: This might be an excellent reason to invest in a second Instant Pot -- I love having multiple! If you take out the pot roast and keep it warm in the oven, the puree will be done shortly after while the roast rests.)

Whole Roast Chicken

Lamb Loin Chops or Pork Chops

Paleo Hungarian Goulash

Mini Skillet Meatloaves (I'd also recommend making some Magical Sautéed Green Beans to round this out. It's like a deconstructed shepherd's pie and one of my husband's favorite meals!)

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Cauliflower Puree with Rosemary and Garlic (Instant Pot)

Yield: Serves 8-10 as a side

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This delicious cauliflower puree is full of flavor and easily made in your Instant Pot! Serve it as a low carb alternative to regular mashed potatoes or a nutritious side dish alongside a roast or pork chops.

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Ingredients

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• 3 medium heads of cauliflower
• ½ cup chicken broth
• 1 teaspoon sea salt
• 1 Tablespoon fresh minced garlic
• 3 large sprigs of fresh rosemary (or 1 teaspoon crushed dried rosemary)
• 4 Tablespoons of ghee or grass-fed butter
• Chopped fresh Italian flat-leaf parsley, for garnish (optional)

Instructions

1. Trim the leaves and stems from the cauliflower and cut it into 1 to 2-inch pieces. Place them into the Instant Pot insert. (No need to use the rack.) It should be filled to the "Max" line, but no higher.
2. Add the chicken broth, sea salt, garlic, and rosemary to the pot.
3. Place the lid on the Instant Pot, move the steam vent to "sealing" and set it for Manual for 10 minutes.
4. When it is finished cooking, switch the steam vent to "venting" and let the steam release.
5. Remove the lid. Remove the rosemary stems, leaving a few leaves behind. Discard stems. Add the ghee and stir it around until it melts.
6. Blend the cauliflower in batches (with the liquid) in a blender and transfer to a large serving dish. Taste, and add a little extra salt if needed. Garnish with parsley.
7. Serve.

Notes

1. This is a large batch of puree -- like the size you'd take to a Thanksgiving dinner potluck. You can definitely half the recipe if you feel like it's too much.
2. You can also buy a big bag of pre-cut cauliflowerets (like at Costco) and fill the pot that way, too.
3. I highly recommend using a blender for this or at least an immersion blender -- simply mashing it with a potato masher won't give you that smooth, silky texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

Nutrition Information

Yield 10 Serving Size 1 cup
Amount Per Serving Calories 97Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 293mgCarbohydrates 7gFiber 4gSugar 4gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

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