Mashed Potato Makeover

Mashed Potato Makeover

Mashed potatoes are absolutely delicious, and the perfect side for a hearty meal. However, many recipes load up the calories and fat with butter, sour cream, cheese, and even mayonnaise. You can still have a delicious “mashed potato” experience without sacrificing flavor! Keep reading for the full recipe!

First off, let me be clear: there are no potatoes here. Cauliflower is used in its place. I hate cauliflower in most implementations, but here it’s absolutely delicious. Plus, it’s a great antioxidant, anti-inflammatory, digestive aid, and cardiovascular health promoter. There’s no reason for you not to try this. Keep reading fort the full recipe.

Garlic Mashed Cauliflower
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes


1 head cauliflower, cut into florets
1 Tbs. no-fat thick Greek yogurt
1/4 C. grated Parmesan
1 tsp. minced garlic
1/2 tsp. salt
chives, for garnish
3 Tbs. olive oil

Boil water in a large stockpot over high heat. Liberally salt the boiling water and cook the cauliflower for about 5 minutes, or until it’s fork tender. 
Drain the cauliflower and pat dry while still hot. If desired, run it through a salad spinner if it’s too hot to pat dry. 

While the cauliflower is still hot but dry, blend all of the ingredients except the chives in a blender. Place under a hot broiler for about 5 minutes to brown the top. Garnish with chives and serve warm.

To add an extra depth of flavor, roast the garlic for 40 minutes prior to adding to the mix. If you’d like to add a texture difference, saute some turkey bacon and fold it in after pureeing. For a slightly thicker mash, use no-fat cream cheese in place of the Greek yogurt. 

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