Best Mock Garlic Mashed Potatoes Recipes

"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.

"MOCK" GARLIC MASHED POTATOES (CAULIFLOWER)

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. While still hot, add the other ingredients, except the chives. Puree with immersion blender. Garnish with chives, and serve hot with pats of butter. Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

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. Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste. Per Serving: Calories: 149; Total Fat: 11.5 grams; Saturated Fat: 7 grams; Protein: 5 grams; Total carbohydrates: 8 grams; Sugar: 4 gramsl; Fiber: 4 grams; Cholesterol: 31 milligrams; Sodium: 170 milligrams

"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.
• Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

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.