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Recipe courtesy of George Stella
"Mock" Garlic Mashed Potatoes
Getting reviews...
- Level: Easy
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 149 calorie
- Total Fat
- 11.5 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 31 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 149 calorie
- Total Fat
- 11.5 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 31 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 4 grams
Ingredients
Directions
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Cook’s Note
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
My Private Notes
Show:
Low Carb and Lovin' It
Episode:
Low Carb Comfort Foods
