Smashed Spuds or Mashed Cauliflower

Serves 2

Notes from the Chef

In order to keep the carbohydrate grams down, I cook the potatoes a little longer to increase the volume. I keep the skins on and flavor them very well so that the smaller portion is satisfying enough I don’t feel cheated.

This recipe comes out so smooth that I keep the skins on to prove to my friends that I did not use instant potatoes. However if you want more on your plate for less carbohydrates, Mashed Cauliflower is the ticket.

Are they the same? Both are scrumptious and are interchangeable and both hold lakes and rivers of sauce, but there is a difference. Over the years I have come to like the cauliflower better…but that is me.

Ingredients

  • 3/4 lb. red or Yukon gold potatoes or 2 cups cauliflower florets
  • 1 tsp salt
  • 2 cloves of garlic, peeled and sliced
  • 2 medium shallots, diced
  • salt and pepper to taste
  • 2 Tbsp butter + 1 Tbsp butter (for mashing)
  • 3 Tbsp sour cream
  • 1/2 tsp dry dill (optional)
  • 2 tsp fresh parsley, chopped
  • 3 Tbsp Parmesan cheese

Preparation

  1. Place salt and garlic slices in 2-3 quarts of cold water. Bring to a boil.
  2. Leaving the skin on, slice the potato in 3/4 inch slices or cut the cauliflower into florets.
  3. Carefully drop into boiling water. Boil for 9-10 minutes.
  4. While the potatoes or cauliflower are cooking, sauté the shallots in 2 Tbsp of butter.
  5. Add the salt and pepper. Allow to cool slightly.
  6. Drain the water from the potatoes (or cauliflower) and garlic.
  7. Return to the pot and cook for 30 seconds or enough to dry up the excess moisture.

For Potatoes:

  1. Place potatoes and garlic in a bowl with 1 Tbsp of butter. Mash until smooth.
  2. Add the sour cream and continue to mash until smooth.
  3. Add the onions, herbs and Parmesan cheese. Stir to combine

For Cauliflower:

  1. Place the cauliflower and garlic in a bowl with 1 Tbsp of butter. Using a hand held mixer, slowly begin to whip the cauliflower until smooth.
  2. Add the sour cream and combine.
  3. Add the onions, herbs and Parmesan cheese. Stir to combine.

Nutrition Information

  • Net carbohydrates for Potatoes (1/2 cup): 19g
  • Net carbohydrates for Cauliflower (1 cup): 10g

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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