This is the best mashed potato sub I have tried. No one will complain when my Cream Cheese Cauliflower Mashers with Asiago take that starchy side’s place.
I was very excited when Better Homes & Gardens asked me to share a recipe with you. I’ve only been blogging for a little more than a year and this is my first guest post ever. I still can’t believe it’s on Delish Dish! How cool is that? I was able to choose any recipe on the BHG site to adapt. With Thanksgiving a week away I decided to take a classic side dish and make it low carb and Trim Healthy Mama friendly. I chose Cream Cheese Mashers with Kale Pesto knowing cauliflower would work to replace the potatoes.
We are traveling for Thanksgiving but I’m hoping my sister-in-law let’s me help with Thanksgiving dinner. Besides the turkey I’m hoping for a few solid low carb, THM S options. These Cream Cheese Cauliflower Mashers with Asiago are a definite. Also in the options are a healthy green bean casserole, roasted broccoli, butternut squash, and my Braided Garlic Breadsticks. I might whip up some Mini Pumpkin Cheesecakes to finish off the meal.
I love cooking so much that I end up there no matter where we are for holidays. I just elbow my relatives out of the way and plant myself before the stove. Half kidding. But at the very least I come armed with appetizers, sides, and pies from my own kitchen.
I have a few more Thanksgiving posts coming before Turkey Day so stay tuned. I’ll make sure to highlight them in my weekly newsletter. There are boxes in the sidebar and at the bottom of my posts to sign up for that.
Here are a few hints as to what this recipe entails:
Cream Cheese Cauliflower Mashers:
40 oz of frozen cauliflower, microwaved or steamed until warm
1 head of roasted garlic ***
2 tsp salt
1/2 cup heavy cream
3/4 cup unsalted butter
12 ounces cream cheese, softened
1 cup shredded asiago cheese
*** to roast the garlic slice the head down the middle exposing the cloves, drizzle with olive oil, season with salt and pepper, wrap in foil and bake for 30 minutes at 400. The cloves with soften enough to squeeze out of the bulb.
Put half of each of the first six ingredients in a food processor (the entire amount will not fit in a standard food processor). Process until smooth. Spoon into the baking dish. Top with half the asiago cheese. Repeat.
Bake at 400 for 30 minutes or until golden, bubbly, and hot.
Note: The best part is this reheats well. Feel free to bake it the day before and then just microwave to reheat.
- 40 oz of frozen cauliflower microwaved or steamed until warm
- 1 head of roasted garlic ***
- 2 tsp salt
- 1/2 cup heavy cream
- 3/4 cup unsalted butter
- 12 ounces cream cheese softened
- 1 cup shredded asiago cheese
- Put half of each of the first six ingredients in a food processor (the entire amount will not fit in a standard food processor). Process until smooth. Spoon into the baking dish. Top with half the asiago cheese. Repeat.
- Bake at 400 for 30 minutes or until golden, bubbly, and hot.