Mock Cheesy Garlic Mashed Potatoes Recipes

MOCK MASHED POTATOES

Steps:

• Core the cauliflower heads and cut the stems and florets into 1-inch pieces.
• Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes.
• Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor.
• Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving.

EAT HEALTHIER THIS NEW YEAR: MOCK MASHED POTATOES RECIPE

Steps:

• Prepare roasted garlic (see below).
• Meanwhile, set up steamer or saucepan with steaming rack. Once it is ready place the cauliflower into steamer until tender, roughly 10 minutes.
• Once the garlic and cauliflower are ready place half the cauliflower into the food processor and blend on high until smooth. Add remaining cauliflower florets, roasted garlic, Parmesan cheese, cream cheese, milk, salt, and pepper. Blend until smooth.
• Garnish with fresh chives.
• Preheat oven to 400 degrees.
• Peel away outer layers of garlic bulb so that the skins of the cloves are intact.
• Chop the head of the garlic off about 1/4 to 1/2 the way down exposing garlic cloves.
• Drizzle the olive oil over each piece of garlic making sure the head is well coated. Cover with aluminum foil and bake at for 30-35 minutes.

MOCK CHEESY GARLIC MASHED POTATOES

Steps:

• In a large bowl, mix: goat cheese, Parmesan cheese, heavy cream, sour cream, butter, garlic, red pepper flakes and half of the salt and white pepper. Allow mixture to come to room temperature, about 20 minutes.
• Preheat oven to 425'
• Clean and cut cauliflower into florets.
• Place in gallon zip lock bag with olive oil and half of the salt and white pepper.
• Zip and work florets until covered.
• Cover sheet pan with parchment. Arrange florets in a single layer and roast for 20 to 30 minutes until they start to brown slightly.
• Add chives and parsley to mixture.
• Use emersion blender or food processor to grind the florets.
• Add florets to mixture and mix until well blended.

"MOCK" GARLIC MASHED POTATOES

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

CHEESY GARLIC VEGAN MASHED POTATOES

Steps:

• Poke vent holes in the potatoes. Microwave on high for 13 minutes.
• Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
• Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
• Mash potatoes and cheese sauce together until fully incorporated.

LOW CARB CHEDDAR AND GARLIC CAULIFLOWER MASH

Steps:

• Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
• Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.