2019-10-01 Allrecipes

ALLRECIPES.COM 88 OCT/NOV 2019

JEN’S CREAMY

MASHED POTATOES

HANDS-ON 25 MIN TOTAL 1 HR

SERVES 10 SUBMITTED BY JENMANNAZ

 34 REVIEWS

1 whole head garlic, top third

sliced off and discarded

1 Tbsp. olive oil

2 ½ lb. Yukon Gold potatoes, peeled

and quartered [Leave the

skin on for a little extra fiber.]

½ cup sour cream

½ cup butter, softened

2 oz. cream cheese, softened (¼ cup)

½ tsp. salt

¼ tsp. black pepper

Chopped fresh parsley, for garnish

1. Preheat oven to 350°F. Put garlic head
   in a 6-oz. custard cup or small baking dish
   and drizzle with oil. Bake, uncovered, until
   garlic is soft and brown, about 40 minutes.


2. Meanwhile, bring a large pot of
   salted water to a boil. [We added 1 Tbsp.
   kosher salt.] Add potatoes; cook until
   tender, about 30 minutes. Drain; return
   potatoes to pot.

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GARLIC MASHED

CAULIFLOWER

JEN’S CREAMY

MASHED POTATOES

3. Add sour cream, butter, cream cheese,
   salt, and pepper to potatoes in pot. Let
   stand, covered, 5 minutes.


4. Squeeze roasted garlic from cloves into
   potato mixture. Mash potatoes using a
   potato masher until smooth, creamy, and
   thoroughly combined. Garnish with parsley
   and, if desired, additional pepper.
   armagazine.com/jens-creamy-
   mashed-potatoes
   VEGETARIAN
   GLUTEN-FREE
   PER ½ -CUP SERVING: 235 CAL; 15G FAT (8G SAT);
   3G PRO; 25G CARB (2G FIBER, 2G SUGARS);
   284MG SODIUM

GARLIC MASHED

CAULIFLOWER

HANDS-ON 15 MIN TOTAL 25 MIN

SERVES 8 SUBMITTED BY ANDIE

 544 REVIEWS

2 medium heads cauliflower, cut into

florets (12 cups)

2 Tbsp. olive oil

2 cloves garlic, smashed and peeled

½ cup grated Parmesan cheese

1 oz. reduced-fat cream cheese,

softened (2 Tbsp.)

1 tsp. kosher salt

¼ tsp. black pepper

Snipped fresh chives, for garnish

1. Set a steamer basket in a 5- to 6-qt. pot
   and add water to just below basket. Bring
   to a boil. Add cauliflower; steam, covered,
   until very tender, about 10 minutes. [We
   set aside a few florets to roast and use as
   a garnish.]


2. Meanwhile, heat oil in a small skillet
   over medium heat. Add garlic; cook,
   stirring, until fragrant, about 1 minute.
   Remove from heat.


3. Working in batches as needed,
   process cauliflower in a food processor
   until smooth and creamy, stopping to
   scrape sides of bowl as needed. Add
   garlic, cheese, cream cheese, salt, and
   pepper; process until combined. Garnish
   with chives.
   armagazine.com/garlic-mashed-
   cauliflower
   HEALTHY VEGETARIAN
   GLUTEN-FREE
   PER ½ -CUP SERVING: 99 CAL; 6G FAT (2G SAT);
   5G PRO; 9G CARB (3G FIBER, 3G SUGARS);
   285MG SODIUM

The side dish on the right has

136 calories, 9 grams of fat,

and 16 grams of carbs less than

the side dish on the left.

Here are the tricks:

Cauliflower has fewer calories

and carbs than potatoes.

While potatoes are a great

source of potassium, cauliflower

is a decent source, too.

And cauliflower is packed with

vitamin C.

Swapping in Parmesan, olive oil,

and reduced-fat cream cheese

for fat-laden sour cream, butter,

and cream cheese helps keep

saturated fats down, while still

keeping the dish creamy.

Some shredded and grated

cheese may have gluten-

containing fillers. Always check

the ingredients list on

products. When in doubt,

grate your own.

“I made these the

day before

Thanksgiving.

To reheat, I put

them in the

slow cooker on

Low for about

three hours

before dinner.”

Ð JENNIFER

Makeovers

GOOD FOR YOU