I found great mock mashed on foodtv.com...click on lo carb and lov'in it....they are GREAT!!!!!!


http://www.foodnetwork.com/food/rec...6_26612,00.html

I saw George Stella make them on his show. The next time I make them, I will do them his way.

My children just love them.. It was funny the look on their face when I told them what it was made from, hahaha. But they still eat it.

Angel

Question: do I count the net carbs-4g or the carbs-8gs.
Thanks!

I went to foodtv.com and I could not find it. Is there really a lo carb and lovin' it area? If there is I do not see it. Could you post the recipe for me? Sounds good and would like to try it for supper so I hope you are online!

Hello..if you go to foodtv.com...click on TV...then scroll down to Lo carb and lovin it...he's alot of great stuff there!

Thank you! And just in time for supper!

Here is the copied "mock garlic mashed potatoes" by George Stella on food tv.com
1med. head of cauliflower
1tbls cream cheese, softened
1/4 c grated parmesan
1/2 tsp minced garlic
1/8 tsp straight chicken base or boullion (may sub 1/2 tsp salt)
1/8 tsp freshly ground black pepper
1/2 tsp chopped fresh or dry chives for garnish
3 TBLS unsalted butter
Set a stockpot of water to biol over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 min. or until done. Drain well. Do not let cool ...pat dry with paper towels, very dry.
In a bowl with an immersion blender, or food processor, puree the hot cauliflower w/ the cream cheese, parmesan, garlic , chicken base, and pepper until almost smooth. Garnish w/ chives and serve hot w/ pats of butter. / Cal:153/ sat.fat:7 g/Net carb:4/total fat:12g/ fiber4g/totalcarb:8g
Hope y'all got that

I just made this recipe for the first time tonight for dinner. I must say that I was not expecting to like it for the simple fact that I do not usually like cauliflower. I was floored when I took my first hesitant bite. I can't believe how good it came out. It will definately become a staple in my house.

Everyone should give this recipe a go at least one time. It is worth it!

Rita

Hey, he stole my recipe. Well, almost. That's how I make my mock mashed 'taters.

DeeDee, we need a link if we're going to see the recipe you're talking about. Go to the address bar, right click on it, select 'copy', then just paste it into the post. The forum software will turn it into a link.

This recipe sounds delicious, but it doesn't say how many servings it makes (or the serving size) in the nutritional analysis.

Of course, I'll probably eat the whole batch when I make it tonight. But it would be nice to know how to count it.........


day

Sunnyday .... In the little box where it shows the picture of the mock potatoes - it says it makes 4 servings.

Meems

Thanks, Meems, I must have missed that. I think I turned it into 3 servings, which wasn't too far off the mark.

It was good, although it did start to taste pretty much like cauliflower by the third serving. But the texture was creamy and very mashed-potato -y. A nice substitute for one of my favorite comfort foods.

day

I've made this for two Thanksgiving potlucks now, and it is a greatly enjoyed. I do not add boullion cubes as I am salt sensitive. A couple of people that don't like cauliflower did not like this at all....but, my whole family loves it.

This is the recipe I use and I am totally addicted to it. I make double the recipe and save it for a lunch. Oh drool ... !

MOCK MASHED POTATOES

1/2 to 3/4 fresh cauliflower
1 tsp or more chicken bouillon granules
1/4 tsp white pepper
1 tsp minced onion flakes (or fresh chopped onion)
2 Tbsp butter
2 Tbsp heavy cream (or less)
2 oz. cream cheese (softened)

Preheat oven to 375 degrees F.
Cook cauliflower in microwave or on stove-top until it is VERY done.
Drain well and add the softened cream cheese.
Mix cauliflower with all other ingredients (except cream).
Add cream slowly and mix again (don't add too much).
Spray ovenproof dish with cooking spray, add mixture.
Add extra pats of butter if you like a buttery potato
Add a bit of paprika on top
Bake 15 or 20 minutes or until VERY hot.

NOTES:

• You can also make this using turnips for less carbs (but I haven't tried that and I really do love the cauliflower version).
• You must be careful adding any liquid, if you add too much you are in for trouble. Your dish may take a tiny bit more or less than the called for amount of cream.
• When cooking the cauliflower make sure it is VERY done (fall-apart fork tender).
• I like to use my potato masher rather than a blender to mix the cauliflower because I feel it makes a more realistic potato rather than a puree.