As I have told you, sadly I don’t eat many carbs and that includes potatoes.  I hate it, and it sucks.  Aside from being slightly Gluten Intolerant, carbs just aren’t part of my diet/lifestyle anymore (tear).  Like I have said- I HATE that I can’t eat them because I could live on bread or pasta.  Oh, and sandwiches are my favorite food (Joey Tribiani and I would be besties). 

So to make me happy, I have started to make up some really good mashed puree alternatives.  I won’t bother you with the parsnip/cauliflower one because apparently it wasn’t good to many (I liked it!).  Last night I made this one, and you wouldn’t even know that it wasn’t potato because it was even the consistency of mashed potatoes!  Here is a little tip, let it be chunkier than smooth to give you more of a potato “feel”

Cauliflower Puree (adapted from epicurious.com)

Ingredients:

• 1/2 lb cauliflower florets, chopped (2 2/3 cups)
• 1 garlic clove, smashed
• 1/3 cup chicken broth
• 1/2 teaspoon salt
• 2 tablespoons heavy cream (feel free to use regular milk- I used 1%)
• 1 teaspoon unsalted butter

Directions:

Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork

*Side note: I used more chicken broth to give a deeper flavor.  I also added more butter, because it needed more!  Feel free to add or subtract as you wish.  A little nutmeg would be so tasty!
-Jessica Brown