I’m a late arriver to the skinny mashed potatoes train. I wish I had jumped aboard sooner! They are delicious!
For those of you wondering how mashed potatoes can be skinny, well let me fill you in on the not so secret substitution–cauliflower.
Say what?
Yep, you heard me. Instead of using actual potatoes, sub them for cauliflower.
Just look at that! I dare you to tell me the difference.
Need a closer look?
I’m sure you’re wondering about the taste.
“Ugh Cristina. Cauliflower? It doesn’t taste like my beloved mashed potatoes at all!”
You are wrong, good sir! Similar to a Green Smoothie, the Cauliflower has a very bland taste that, when seasoned well, tastes exactly like Mashed Potatoes–without all the carb-y guilt!
“Skinny” Mashed Potatoes
1 large head of cauliflower
2 tablespoons of butter (I used Brummel and Brown)
1/4 cup grated Romano cheese
1 tbsp. rosemary
salt and pepper to taste
Chop up your Cauliflower then boil or steam it until soft. Drain it and pat it dry with a paper towel. Try to get as much moister from it as possible. Add it to a food processor and grate it until it’s nice and smooth (just like mashed potatoes!). Add in all your fixin’s (butter, cheese, rosemary, salt and pepper) and mix it all up until it’s nice and incorporated.
Voila! Skinny Mashed Potatoes.
I served mine with roasted chicken and salad.
My Dad even loved these. And believe me, he’s always a bit wary of my healthy alternative recipes! Try them out on any non believers–they’re sure to be a (s)mashing success!
