RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6277
| View Recipe |
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| Recipe Name: |
Mock Garlic Mashed Potatoes - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
6.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
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Ingredients:
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
167 |
Total Carbs: |
9.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
8.8 |
Fat: |
12.5 |
Protein: |
6.97 |
| Fiber: |
4.41 |
Sodium: |
128.78 |
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