Roasted Garlic Mashed Faux Potatoes - Low Carb!!!

“Ok, on Low Carb diets we use cauliflower as a substitute for potatoes. This particular recipe is a re-write of my Garlic mashed potato recipe. I just removed the exact same amount of potato and replaced it with the same exact amount of frozen cauliflower. Not only did I find THIS recipe much easier than using real potatoes, it tastes 10 times better and is LOADED with Vitamins! I'm forever giving this recipe out. I WILL be posting a recipe for "Low Carb, Low Fat Shepherd's Pie" soon, and I always use THIS recipe for the "Mash" potatoes you cover the Shepherd's pie with. I ask that you all please make THIS recipe for mashed potato when making my Low-carb recipe for Shepard's Pie for maximum benefits. This makes 12 SMALL servings or 6 larger ones (or 1 gluttony) Thank you!”

Ingredients Nutrition


  1. Steam the frozen cauliflower (all 2 pounds of it) until it's ready.
  2. Separate head of garlic into individual cloves.
  3. Toss in olive oil and wrap tightly in small piece of aluminum foil.
  4. Bake in 350°F (180°C) oven for 45 minutes.
  5. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
  6. Mash the roasted garlic with a fork.
  7. .
  8. Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
  9. OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it.
  10. Enjoy, and tell me how you liked it!

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