Tricks for better mock mashed potatoes

[Onthefly]

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]

Thanks for the tip, I will have to try

[shirlc]

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

[ravenrose]

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]

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]

Originally Posted by ravenrose

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]

Originally Posted by shirlc

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]

Originally Posted by DwightSchrute

I do both but cover with plastic wrap.

Thanks, I'll try that, too!

[beachguy]

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

[shirlc]

Originally Posted by beachguy

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]

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.

[Gnossienne]

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]

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]

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

[Itsanewme]

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]

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]

Originally Posted by Itsanewme

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]

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]

Originally Posted by SugarPop

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.