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-   -   Tricks for better mock mashed potatoes (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/664158-tricks-better-mock-mashed-potatoes.html)

Onthefly 03-01-2010 05:02 PM

Tricks for better mock mashed potatoes
 
I thought I'd share this because the results turned out so well. I've been making mock mashed potatoes with cauliflower for years now. The recipe is really simple (there are a number of them on this site), but I have a couple tweaks that make them so much better. The problem I've always found is that if you use a potato masher, the cauliflower is too chunky. If you use a food processor or blender, it gets WAY too runny.

There are two things that will make your mock mash MUCH better. First of all, steam your cauliflower. The cauliflower itself will be much less soggy. Second- and this is the key to having the right consistency- is to use a potato ricer to grind you cauliflower. I picked up a ricer last week and it works like a cram!! When you initially squeeze down, all that will come out is water which you can power down the drain leaving you with the creamiest, yummiest mock mashed potatoes.

here's what I use:
1 head cauliflower, cut in to pieces, steamed, put through a potato ricer. Then I add:

1/4 C heavy cream
2TB cream cheese
2TB sour cream
Salt/pepper/garlic powder to taste

WendiCox 03-01-2010 06:12 PM

Thanks for the tip, I will have to try:cool:

shirlc 03-01-2010 08:31 PM

I'm going to try this, too. I have a steamer, but is steaming better than micro-cooking?

ravenrose 03-01-2010 10:27 PM

Yeah, I think the microwave leaves the cauliflower much drier. I don't put any water in with it at all to cook, and leave the bowl open so the moisture will come off it.

Nelle Belle 03-02-2010 06:07 AM

I mw caulli with no water, covered with saran wrap for about 8 min or until tender, drain any water that accumulated during cooking. Sometimes I throw a clove or 3 of garlic to cook, too

3 tbs butter
3 oz cream cheese
onion powder

Mix all with a stick blender
Eat and enjoy

shirlc 03-02-2010 07:55 AM

Quote:

Originally Posted by ravenrose (Post 13200418)
Yeah, I think the microwave leaves the cauliflower much drier. I don't put any water in with it at all to cook, and leave the bowl open so the moisture will come off it.

I have never tried microwaving vegies without water...definitely going to have to try that. Do you do this with frozen, fresh or both?

Nelle Belle 03-02-2010 08:10 AM

Quote:

Originally Posted by shirlc (Post 13201391)
I have never tried microwaving vegies without water...definitely going to have to try that. Do you do this with frozen, fresh or both?

I do both but cover with plastic wrap.

shirlc 03-02-2010 08:17 AM

Quote:

Originally Posted by DwightSchrute (Post 13201489)
I do both but cover with plastic wrap.

Thanks, I'll try that, too!

beachguy 03-02-2010 11:29 AM

I put in a wedge or 2 of Laughing Cow Garlic and Herb cheese.

shirlc 03-02-2010 01:32 PM

Quote:

Originally Posted by beachguy (Post 13202618)
I put in a wedge or 2 of Laughing Cow Garlic and Herb cheese.

That sure sounds good...I've never tried that kind of cheese before, but will add it to my list!

MNLisaB 03-07-2010 12:31 PM

Yup, the key is drain your cauli very well, and /or use less water. I also use cream cheese and heavy cream or sour cream (no butter) and is very nummy.

Ruby Tuesday's used to have mashed cauli on their menu- my kids always said mine were way better and I have to agree. :kicking:

Gnossienne 03-07-2010 01:20 PM

Wow... everyone's mileage must vary, I guess!

I bought a brand new potato rice precisely for this purpose - used it twice, then returned it 5 days later. I didn't like how difficult it was to clean, and I felt it left much of the cauliflower fibres behind. I also found it awkward to use.

I then tried it in the food processor with steamed cauliflower. I had to actually add more heavy cream to get the cauli-mash LESS thick! It resulted in the smoothest mash yet.

Hint: Sometimes the steamed cauli seems more water-laden, so I just wrap it in a tea towel and squeeze out excess water.

Charski 03-07-2010 01:31 PM

I quit using cream cheese in favor of Brie. Boy is THAT rich and good!

I also micro-steam the 'flower (always fresh) and drain VERY well, then use the food processor.

Whatever works!

jokath 03-07-2010 03:16 PM

I use the Ziploc Zip n Steam bags and no water and it works great and its quick.

Itsanewme 03-07-2010 03:30 PM

I also like to add a couple spoonfuls of Dixie Diner Instant Mashers to the cauliflower mixture. They help to thicken and also gives more of a starch flavor to the mashed cauliflower. I use my stick blender to puree/mash the cauliflower. This really gives it a mashed potato consistency. Along with the cream cheese and some bacon bits it tastes like a twice baked potato filling.

Tony_Dee 03-10-2010 11:30 AM

Any of the recipes above....THEN, put in a round Pyrex baking dish, sprinkle with shreeded cheese and BAKE in the oven for like 30 minutes.

My wife says that FINALLY something LC that she actually likes!

SugarPop 03-10-2010 01:34 PM

Quote:

Originally Posted by Itsanewme (Post 13224802)
I also like to add a couple spoonfuls of Dixie Diner Instant Mashers to the cauliflower mixture. They help to thicken and also gives more of a starch flavor to the mashed cauliflower. I use my stick blender to puree/mash the cauliflower. This really gives it a mashed potato consistency. Along with the cream cheese and some bacon bits it tastes like a twice baked potato filling.


That's EXACTLY how I do mine - The Dixie Diner stuff makes it taste so much more palateable.

B

Linny 03-10-2010 03:06 PM

LOVE pureed cauliflower!!!

I use the steam bags too and only use cream cheese, salt and pepper in the food processor. Never had a problem with them being too watery.

Try adding some pesto next time ~ YUMMY :)

Itsanewme 03-10-2010 04:52 PM

Quote:

Originally Posted by SugarPop (Post 13238495)
That's EXACTLY how I do mine - The Dixie Diner stuff makes it taste so much more palateable.

B

Another trick I got from someone on this board (maybe CarolynF?) is to add some DD instant mashers to the cauliflower faux potato salad. It gives it more of a potato flavor.

dianafoot 07-09-2013 07:06 AM

I know this is an old thread but I just thought it was funny that Dr Oz had a 20-something year old young woman on the show yesterday who said she and another nutritionist invented a recipe recently that would make cauliflower taste just like mashed potatoes! Just steam and mash the cauliflower, she said, and add cream and butter. Dr. Oz, of course, acted like this was something entirely new and amazing that he was introducing into the world.

Meanwhile, I have found that the secret to making my cauli-mash is to add a teaspoon of instant potato flakes to the mixture. That's what Dixie Diners Carb Countdown Instant Mashers does. It includes a little instant potatoes in with the dried cauliflower and flavorings. It's way cheaper to add that yourself to your own fresh steamed cauliflower and it tastes much better.

However, I never thought of adding potato flakes to the faux potato salad--I'm going to try that!

sherrymyra 07-10-2013 10:19 PM

That is funny.

tstarre 07-11-2013 06:21 PM

not sure if this has been mentioned but you can dry the steamed cauliflower in the oven for awhile to get out moisture or dry in a nonstick skillet

metqa 07-11-2013 07:14 PM

I've quick roasted cauliflower under the broiler then mashed it for a roasted flavor.

kalatraza 07-11-2013 07:24 PM

I now use a microwave rice steamer to cook the cauliflower and my mash turns out sooooo much better (less mushy) than before. Bonus is that you can press the cauli down through the steamer basket after cooking and push out any extra moisture--no need to get a colander dirty, too. And the whole thing goes in the dishwasher. (Got the idea from someone on the boards here. THANK YOU -- sorry I don't remember who it was!)

Also I do use an immersion blender to blend. Because I still make potatoes for hubby and only cauli mash for me, I blend my portion in a big cheapie insulated mug to keep them hot. Otherwise I just have to heat them up again before dinner time.

Can't wait to try some of the new ideas here!

Divabunny 07-17-2013 01:07 PM

Whoever said to steam in the micro with no water, THANKS! that made a world of difference. I also took the other suggestion and added half a smallish potato and I had nice thick creamy "potatoes". I used my Ninja FP because I like a smooth mash. I also used the "Mock Garlic Mash" recipe from the food network. It was very good, DH said it was the best Cauli Mash so far :)

pooticus 07-17-2013 09:27 PM

I love tossing the fresh cauli with olive oil, kosher salt, pepper, and garlic powder, the roasting at 450 for 25-35 minutes until golden.

Then once tender, I puree in the food processor with a bit of cream cheese, butter and cream. And Char's brie is HEAVENLY!

I also sometimes add a tablespoon of potato flakes, or else sometimes use part cauli, part turnips and part rutabagas. So potato like it's fantastic. But the oven roasting really keeps it dry!

AHM 07-29-2013 06:41 PM

Um, aren't fake potato flakes kind of a no-no??

Smiles 07-29-2013 07:06 PM

Micro steaming time??
 
For anyone who mw steams their cauli without water, how long do you leave it in the micro for please?

Tracy

Soobee 07-29-2013 07:15 PM

When I nuke 1 entire shredded cauliflower, I do it covered on high for 6 minutes.

Nelle Belle 07-29-2013 08:03 PM

6-8 min covered with a me cover or plain old plastic wrap. Sometimes I throw some garlic cloves in with it.


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