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Old 10-19-2017, 08:01 AM   #1
handbells
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Mashed cauliflower question

What is the best way to make faux mashed potatoes if you don't have a food processor? All the recipes I've seen use a food processor and that is the one appliance I don't have.

Thank you in advance!
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Old 10-19-2017, 09:34 AM   #2
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Jenn...I use a hand blender. To me, it's much easier than using a food processor.
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Old 10-19-2017, 09:41 AM   #3
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Thank you, Pam! Unfortunately I don't have one of those either! lol!
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Old 10-19-2017, 10:22 AM   #4
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I just use my $10 hand mixer. I don't make it often anymore since the older I get the more calories matter. I make sure the cauliflower is cooked until very soft and then I add lots of butter, cream and about 4 ounces of cream cheese along with salt and pepper but then like to put it in a 9x9 dish and top with cheese and bacon and bake. See why my version is high calorie

I don't mind lumpy potatoes so don't know what to tell you if you want no lumps
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Old 10-19-2017, 10:47 AM   #5
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An immersion blender is my tool of choice, have also used a blender and a hand mixer, all work fine.

You could even use one of those old-fangled potato mashers, the kind that takes muscle power!
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Old 10-19-2017, 10:48 AM   #6
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Thanks, Becky! I'll try with my mixer!

Your recipe sounds delicious! Too bad I am dairy free!
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Old 10-19-2017, 10:49 AM   #7
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Thank you, Charski!

When I make regular mashed potatoes, I use a masher, but little chunks of potato and little chunks of cauliflower are vastly different. lol!
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Old 10-19-2017, 05:40 PM   #8
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A potato masher or ricer does OK.
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Old 10-23-2017, 08:13 PM   #9
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Originally Posted by rharmelink View Post
A potato masher or ricer does OK.
When I tried a potato ricer, the steamed cauliflower just plugged it up. Cauliflower has a lot more fiber than boiled potatoes and it will not fluff up without a sharp blade and mechanical help.

A food processor makes wonderful, light and creamy caulimash. With other methods you get a lumpy mash -- OK I suppose if you like the texture of school cafeteria mashed potatoes.
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Old 10-24-2017, 06:20 AM   #10
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Don't want to thread hack, but I've tried the cauliflower as a mashed side, and it always seems to be more watery than with actual potatoes - I've seen it here (somewhere) about trying turnips? Has anyone tried this for mash potatoes?

Is there a secret to doing the cauliflower so it's not as watery-thin? Never thought about trying my food processor...but I could.
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Old 10-24-2017, 08:05 AM   #11
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Draining it is key.
I use either cheesecloth or a flour sack towel (lol I buy those by the dozen on amazon) to really squeeze all the water out.
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Old 10-24-2017, 10:13 AM   #12
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I use fresh florets, microsteam them with maybe 2 teaspoons of water in a covered casserole for about 9 minutes (for a whole head, broken into florets) and then drain it really well in a colander - then into the food processor, OR I use my immersion blender right in the same casserole I cooked it in.

I like hunks of Brie instead of cream cheese, it lends such a good rich flavor, and a hunk of butter, and MAYBE a little half & half if needed to thin it out. You can use cream cheese instead of the Brie if you like. DH thinks he doesn't LIKE Brie so I didn't tell him for a long time that I was using it in the cauli mash - when I did finally fess up, he was like, "OH! Well, it's really good!"
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Old 10-24-2017, 10:27 AM   #13
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Quote:
Originally Posted by lfshelton View Post
Don't want to thread hack, but I've tried the cauliflower as a mashed side, and it always seems to be more watery than with actual potatoes - I've seen it here (somewhere) about trying turnips? Has anyone tried this for mash potatoes?

Is there a secret to doing the cauliflower so it's not as watery-thin? Never thought about trying my food processor...but I could.
The best luck I've had is microwaving it, and not adding any water, just shaking off water I used to wash the cauliflower really well. Also starting it covered, then cooking it uncovered for the second half of the time. I drain it before I take it out of the cooking dish and use a plunge blender to pulverize it (can't really call it mashed), I'm too lazy to deal with washing the parts of the food processor

And I don't add any liquids, like cream, I just get soup. I only add butter, cheese and seasoning.
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Old 10-24-2017, 10:55 AM   #14
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I ended up using my blender.

I cooked the frozen cauliflower and drained it fairly well. Put it in the blender with some cream cheese, butter, and about a Tbsp milk. It was a hit!

Thanks for all the help!
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Old 10-24-2017, 09:31 PM   #15
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Quote:
Originally Posted by lfshelton View Post
Don't want to thread hack, but I've tried the cauliflower as a mashed side, and it always seems to be more watery than with actual potatoes - I've seen it here (somewhere) about trying turnips? Has anyone tried this for mash potatoes?

Is there a secret to doing the cauliflower so it's not as watery-thin? Never thought about trying my food processor...but I could.
I drain it well, then put it back on the stove on a simmer to cook off any remaining water. Also, I don't add milk or cream. For me, it's not necessary. Comes out great without it.
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Old 10-24-2017, 09:37 PM   #16
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I steam the cauliflower, drain it, then put it between paper towels and press to really dry it out. Then I whip it up with my hand mixer with butter, s&p, cream, or whatever sounds good. Put it in a casserole dish and add shredded cheese to the top and bake.
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Old 10-25-2017, 06:32 AM   #17
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That sounds good, Gina, thank you!
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Old 11-15-2017, 08:04 AM   #18
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If you add a very small pinch of turmeric (curcuma), it will look more like mash potatoes :-). My husband never like the mashed cauli, but since I am adding the yellow turmeric, he suddenly likes it :-D
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Old 11-15-2017, 10:30 AM   #19
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If you add a very small pinch of turmeric (curcuma), it will look more like mash potatoes :-). My husband never like the mashed cauli, but since I am adding the yellow turmeric, he suddenly likes it :-D
Great idea! Thank you!
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Old 11-15-2017, 10:37 AM   #20
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The process I use is to boil the cauliflower til soft, strain in colander then mash more water out with a potato masher while it's still in the colander. After that, it's a lot dryer and you can put it in whatever is convenient and use your hand blender, although I do use a food processor. Also add cream cheese & mozzerella.
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Old 11-15-2017, 04:58 PM   #21
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I like adding goat cheese and a bit of butter when I mash mine.
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Old 11-16-2017, 08:06 AM   #22
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I have an old Tupperware microwave steamer I use to cook cauliflower. Water goes in the bottom, cauliflower in the top. No soggy cauliflower. Check ebay...they are still available for between seven and fifteen dollars.
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Old 11-29-2017, 09:44 AM   #23
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i've got a potato masher!

I am sure I will be trying it out on cauliflower ere long. I am eager to try faux potatos. too bad da vinci or other companies don't make potato flavor. years ago, i actually e-mailed them about creating a potato flavoring. I never received a reply. no imagination on their part. they would reap a fortune on that flavoring alone. after all, who doesn't love potatos? Love & Profits: FLATFERENGHI
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