My patients are constantly telling me that they miss mashed potatoes. At the end of the day, I think it’s the texture we miss so much. This recipe is my solution.
When you think about it there isn’t much taste to a potato until you put tons of salt and butter in them.
One cup of mashed potatoes is 29 mg/oxalate. You can certainly fit that into your daily budget, but this recipe has 0mg/oxalate which leaves you room for other food to spend your oxalate bucks on.
I use this recipe for a shepherd’s pie and also as a side dish. On Thanksgiving, you can always find a bowl of them on our table.
The funny thing is we used to serve both regular mashed potatoes and cauliflower mashed “potatoes” and one year everyone just said, “skip the regular ones we’ll just have the cauliflower.” It’s been that way ever since.Print
Stoner Mashed Potatoes
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 4 Servings 1x
- 2 Tablespoon chives
- 1/4 Cup of skim milk
- 1 head cauliflower
- 1/2 Cup of swiss cheese
- 2 pats of unsalted butter
- Preheat oven to 350 degrees
- Fill soup pot halfway with water and bring to boil
- Break up cauliflower into smaller bits and put in pot when water is boiling
- When cauliflower is soft it is done
- You can now transfer cauliflower into a food processor or blender. Add the milk (or non dairy milk of your choice), and the butter.
- When the mixture is creamy transfer cauliflower into a baking dish. Top with swiss cheese and chives. And cover with aluminum foil. Cook for about 10 minutes or until cheese melts.
Oxalate: 0mg Added Sugar: 0mg Calcium: 194mg
- Calories: 121
- Sugar: 4g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 21mg