Better Than Mashed Potatoes Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it with cooking spray.
• Spread the cauliflower out on the prepared baking sheet. Season with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package.
• Roast the cauliflower for about 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.
• In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, serve.

Steps:

• In 4-quart Dutch oven, heat 1 inch water to boiling. Add cauliflower and garlic; return to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until cauliflower is very soft and tender. Drain well; return to Dutch oven.
• Stir remaining ingredients into cauliflower. Place cauliflower mixture in food processor. Cover; process until smooth. Garnish with additional chopped fresh chives if desired.

Steps:

• Preheat the oven to 450˚F. Line a baking sheet with foil and spray it with cooking spray.
• Spread the cauliflower out on the prepared baking sheet. Season it with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package.
• Roast the cauliflower for 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.
• In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, if desired, and serve.
• There may be no real replacement for a big, fat, fluffy baked potato-and once in a while, do treat yourself to one (topped with Greek yogurt and chopped fresh chives). But on a regular basis, reduce the amount of white potatoes in your diet by replacing them with cauliflower in recipes like potato salad or mashed potatoes.
• Fat: 30g (before), 2.8g (after)
• Calories: 390 (before), 48 (after)
• Protein: 2g
• Carbohydrates: 5g
• Cholesterol: 8mg
• Fiber: 2g
• Sodium: 181mg

Steps:

• In saucepan, combine chicken broth and butter.
• Heat to a boil; remove from heat.
• Add heavy whipping cream and then gently stir in potato flakes. That's it!

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.