This mid-west born Dietitian loves some mashed potatoes. My own smashed garlic red skin potatoes are delish but I also love restaurant versions made with just about any kind of potato. Mashed sweet potatoes? Yes, please. Smooth and creamy yellow potatoes whipped to the perfect texture? Bring it. A Thanksgiving table without mashed potatoes? Um, no. Just no.
The only caveat is, of course, the high amount of calories that gets served up in my beloved taters. I have to be honest, the thought of replacing the perfect potato with cauliflower to create a lower calorie substitute sounded abhorrent. But, as the saying goes, you have to try to know. While these faux-tatoes will not be gracing my Thanksgiving Day table any time soon, they will definitely be on my regular everyday table.
Cheers to eating my vegetables…and liking it!
- 1 large or 2 small heads cauliflower, cored, leaves removed and cut into small florets
- 2 cups vegetable broth
- ¼ cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely green onions (use green and white parts)
- 1 teaspoon M Salt
PS – if you don’t have M Salt then you can use salt, pepper, and garlic powder to taste. However, I highly recommend you buy some M Salt to sprinkle on eggs, mix in guacamole, for vegetables, and pretty much anything savory.