Mashed potatoes have always been a staple in my diet. Growing up, my younger sister and I would fight over who got the last scoop. As I got older, we started experimenting with all the fun toppings we could add to the creamy potato goodness.
I went to a wedding last year; the mashed potato bar was genius — a martini glass of mashed potatoes and all the toppings you wanted.
Since I’m a grown up now, recently, I have been trying to eat a little healthier. I stumbled across this baked potato soup recipe from skinnytaste.com and thought it had potential. All the cheese and bacon, but cooked with mostly cauliflower, instead of potato.
I was skeptical at first. Not being a cauliflower eater, I was taking a risk. But I dove in.
This final product was a little thick to be called a soup, more of the consistency of mashed potatoes, so I renamed this chowder and soup hybrid dish following the lead of Rachael Ray, Loaded Baked Potato Choup.
For the recipe, visit Shanna's Kitchen.