Bacon & Cheddar Mock Mashed Potatoes.

Bacon & Cheddar Mock Mashed Potatoes

  • Servings: 4
  • Difficulty: easy
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Author: George Stella


  • 1 Tbsp cream cheese, softened
  • 1/4 cup parmesan cheese, grated
  • 1/4 tsp fresh garlic, minced
  • 1/4 tsp chicken base (may use 1 bouillon cube, crushed, or 1/2 tsp chicken granules)
  • 1/8 tsp black pepper
  • 1/4 cup shredded cheddar cheese
  • 4 strips cooked bacon, cut into small pieces
  • 3 Tbsp butter, if desired
  • 1/2 tsp chopped chives, for garnish


  1. Bring a large pot of water to a boil over high heat.
  2. Clean and cut cauliflower into small pieces. Add to the pot and boil for 6 minutes, or until well done.
  3. Drain well, but do not let cool. Pat the cooked cauliflower between several layers of paper towels, or place cauliflower in a colander and use a heavy bowl to press the excess water out.
  4. Using a food processor, pulse the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper, until almost smooth.
  5. Stir in Cheddar cheese and bacon bits. Serve hot, topped with butter and chives, if desired.


SERVING SIZE = *Not quite positive*

So here’s the scoop… This recipe is from George Stella’s The Complete Low-Carb Cookbook and it doesn’t have what the serving size is. My family and I were far too hungry to sit and figure it all out so I never weighed the dish to calculate what it comes out to. I will try to do that next time!

I also have not been a fan lately of the recipe builder on the weight watcher website so I plugged in what the cookbook said the fat, protein, fiber, and net carbs were listed for the serving…

Fat: 12g    Protein: 11.5g    Fiber:2g    Net Carbs: 2G
Calories: 170


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