When I was a teenager, I worked at Wendy’s (a fast food chain). For 99 cents, you could get a baked potato with sour cream and chives. To a hungry, cash strapped teenager, this was one of the most glorious things EVER. I feasted many a night upon this potato. Fast forward to now, I don’t eat blood-sugar-spike inducing potatoes and have switched over to the glory that is cauliflower.
The below recipe for cauliflower mash is so simple. Not a new or novel recipe, but a strong contender for most appreciated low carb substitute out. I used cream cheese, as it is thicker than sour cream and helps keep the mash from being too goopy/liquidy.
Cream Cheese and Chive Cauliflower Mash
- 1 head Cauliflower
- 3 ounces Neufchatel/cream Cheese
- 2 tablespoons Butter
- Salt And Pepper
- Coarsely chop cauliflower and steam until very, very tender (steaming ensures a smooth versus gritty cauliflower mash)
- In your handy, dandy food processor (a low carber's best friend), blend the cauliflower, butter and cream cheese. Heavily salt and pepper to taste
- Finely mince up the chives and sprinkle on top of the mash when serving
So easy that it feels like cheating, but it’s so tasty and really evokes the ‘sour cream and chive’ baked potato taste. My dad exclaimed that he couldn’t even taste the difference (and he’s a hard core carb addict).
The “Pretty in Pink” Beet CauliMash recipe can found over at GiryaGirl.com, where I guest blogged for this amazing fitness and health queen!