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Think you can’t enjoy the taste of delicious mashed potatoes while remaining on your healthy diet – think again. Use this recipe instead of the butter-laden mashed potatoes mom always made. Your waistline will thank you for it.

  • cauliflower, one large head
  • 1/4 cup fat-free cream or chicken broth
  • 2 tablespoons low-fat sour cream
  • 2 teaspoons chives, chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • If you have low carb “instant mashed potatoes” (Dixie Carb Counters Instant Mashers), add up to 1/4 cup to improve texture.
  • Minced garlic (a clove or two); garlic powder (1/2 to 1 teaspoon)
  • Shredded, reduced-fat cheddar cheese, 1/4 cup
  • 2-3 slices of turkey bacon, cooked and chopped into bacon bits
  • skins only of 3 red potatoes, chopped


Chop up cauliflower. Cook or steam under tender, a fork should easily pierce it. Drain well. Add ingredients in a food processor (except cauliflower, cheese, bacon, and potato skins) and mix, slowly adding cauliflower a few pieces at a time to blender. Puree until the consistency of mashed potatoes. Pour into a serving bowl and blend in cheese, bacon bits, and potato skins.