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GF Thanksgiving: Mashed Cauliflower-Potatoes

November 12, 2012

Happy (almost) Thanksgiving!  If you’re like me, you’ve been thinking about the holiday for a few weeks now; planning and prepping everything you’re going to cook and the love ones you get to spend the day with.  For the next 10 days, I’m going to give you a sneak peek into my Thanksgiving menu, along with some tips on how to keep up your gluten-free diet around so much fun!

Last night I did a test run of our mashed “potatoes”.  I wanted to incorporate cauliflower, as well as keep the diary to a minimum.  For the most part, I winged the recipe, but lucky for you, I wrote it down!

“Heathy” Thanksgiving mashed potatoes

Here is what you’ll need to make this creamy, delicious, and health(ier) mashed potatoes!


*2 potatoes (you can use more, depending on the size of your company)

2 cups cauliflower

6 garlic cloves

1/3 cup EVOO

1/4 cup Greek Yogurt

1/3 cup chicken broth (or milk)

2 tbsp unsalted butter

1 tbsp garlic powder

Salt and pepper to taste

Optional mix-ins: cheddar cheese, chives, bacon


1. Cut the potatoes into thin slices, then place them in boiling water and cook until they’re are soft.  Do the same with the cauliflower

2. Once the cauliflower and potatoes are cooked, put them in your food processor and “pulse”.  Add garlic and butter.  Once they are becoming more smooth, add garlic powder, salt and pepper, and greek yogurt. Slowly pour in the chicken broth followed by  EVOO, till they are at your desired consistency.

3. Remove from food processor into your serving bowl.  Mix in your desired toppings and salt and pepper

4. Yields 6-8 servings. Enjoy!

*Be sure to adjust the quantities if you use more potatoes.  I think I’ll add extra potatoes, but now cauliflower.  Since it is turkey day, I’m not being as health-conscience.

Happy Thanksgiving!


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