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I tried the 'mashed potatoes" from the South Beach Diet book.. YUK!

So did I, double yuck.. someone reallt screwed up with that recipe.. Have you tried this?

LowCarb Portobello a la Broccoli Aliolo

Large bunch of broccoli
3 Tbls extra-virgin olive oil
1/4 cup water
Kosher salt to taste
Several cloves of garlic, chopped or mashed
1 med. onion, chopped
3 lg. portobello mushroom, cut into 1/4" slices
2 Tbls butter
1/2 cup dry sherry
Season
Red pepper flakes (optional)

Prepare Broccoli;
1) Wash, clean and trim off the stem of the broccoli. Peel it to beneath the fibrous layer, and cut into bite sized pieces.
2) Separate the head of the broccoli into bite sized chunks.
3) Place broccoli in a large skillet with the olive oil, water, salt, and garlic, and bring to a boil, cover tightly, and let steam until the broccoli is bright green and al dente tender (tender but a bit crisp) approx. five minutes. Keep skillet with remaining oils. Remove broccoli, and set aside.
4) Add butter to skillet, and melt. Add onions, (and red peppers) and sauté until soft, then add sherry, and mushrooms. Sauté for 3-4 mins., boil off most of the remaining liquid.
5) Add broccoli to the mushrooms, toss, and coat, and reheat.
Transfer to a warmed serving platter.
Serve at once.

You can also mix this with cooked pasta (I prefer a tubular pastas, as penne or rigatoni), season it with red pepper flakes and parmesan cheese, or eat it as is.