South Beach Mashed Potatoes


5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 66.0
  • Total Fat: 3.8 g
  • Cholesterol: 9.8 mg
  • Sodium: 96.0 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.7 g

View full nutritional breakdown of South Beach Mashed Potatoes calories by ingredient



Number of Servings: 4

Ingredients



    * Cauliflower, raw, 4 cup (remove)
    * Butter, unsalted, 1 tbsp (remove)
    * Fat free half and half, 1 fl oz (remove)
    * Salt, 1 dash (remove)
    * Pepper, black, 1 dash (remove)

Directions

Steam or microwave the cauliflower until soft. Puree in a food processor, adding the butter and the half and half to taste. Season with salt and pepper

Number of Servings: 4

Recipe submitted by SparkPeople user M3I3RS1.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    1 of 1 people found this review helpful
    We love love LOVE this recipe. I do mine in the blender. I didn't use the butter, and used about a 1/2 c fat free yogurt (didn't have sour cream, and prob would have preferred it). To mask the cauliflower flavor, I added horseradish, as we LOVE it. The dish was superb! - 10/18/10


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    I love this recipe! So yummy... - 7/30/10


  • no profile photo

    Incredible!
    I love this recipe, too! I add a couple of TBSPs of reduced-fat cream cheese to make the consistency a little bit creamier--more like mashed potatoes. If you still don't like the flavor try adding some popcorn topping to it. We have it in cheddar, ranch and sour cream & onion. - 1/29/13


  • no profile photo


    Other than horseradish, is there something to mask more of the cauliflower taste? - 3/29/11


  • no profile photo


    I made these tonight and I liked the taste but what could do to make the consistany smoother. More like mashed potato's. - 5/21/10


  • no profile photo

    Incredible!
    Excellent substitute for potatoes. Very good! - 4/26/10