Mock Mashed Potatoes

recipes · Joined: 26 Jul 2007 Posts: 3

For those watching carbs. I made these on Thanksgiving and they were great.

Mock Mashed Potatoes

Ingredients:
2 10oz pkgs frozen cauliflower (or fresh 3/4 head)
1 tsp chicken boullion granules
1/4 tsp white pepper
1 tsp minced onion flakes (optional)
2 Tbsp butter
2 Tbsp heavy cream

Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop
until it is VERY done - fall-apart fork tender. Drain well and mix
cauliflower with all other ingredients except cream in food
processor or with a powerful mixer (hand or stand). Mixing with
mixer will give "lumpier" results than a food processor, but some
people feel the lumps make it seem even more like mashed potatoes.
Add cream slowly and mix again. (You must be careful adding liquid.
If you add too much, you are in for trouble. Your dish may take a
tiny bit more or less than the called for amount of cream.)

Spray an ovenproof dish with cooking spray and put mixture in. Add
pats of extra butter or margarine on top if you like an extra
buttery potato, and a bit of paprika sprinkled on top adds nice
color as well. Bake 15 - 20 minutes until hot.

For those of you who think they would not like this dish because
they are not fans of cauliflower, I implore you to try it - you'll
be hard pressed to tell it from mashed potatoes - it does not taste
like cauliflower at this point. Really.

Makes 4-6 Servings. 5-7 carbs per serving.

ALTERNATE VARIATIONS: Instead of using cauliflower, you can also use
Turnips! For this method, peel and dice turnips to very small
squares and boil till extremely tender (just short of mush!). Use
the method above, or skip the oven step if you prefer since they
hold their shape better than cauliflower. They have a very potato
taste also - you would not guess these started their lives as
turnips! For a REALLY rich Mock Mashed Potato, add 2 oz Philadelphia
Cream Cheese (softened) before adding to the mixer/food processor.
Adjust carbs accordingly. Turnips have slightly LESS carbs than
cauliflower (and more fiber) so there's no worry of over-carbing.

Archived from group: alt>food>diabetic

Lee Cooper · Joined: 26 Jul 2007 Posts: 3

Great for what??
"recipes" wrote in message$n4.191@nwrddc01.gnilink.net...
> For those watching carbs. I made these on Thanksgiving and they were
great.
>
>
> Mock Mashed Potatoes
>
> Ingredients:
> 2 10oz pkgs frozen cauliflower (or fresh 3/4 head)
> 1 tsp chicken boullion granules
> 1/4 tsp white pepper
> 1 tsp minced onion flakes (optional)
> 2 Tbsp butter
> 2 Tbsp heavy cream
>
> Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop
> until it is VERY done - fall-apart fork tender. Drain well and mix
> cauliflower with all other ingredients except cream in food
> processor or with a powerful mixer (hand or stand). Mixing with
> mixer will give "lumpier" results than a food processor, but some
> people feel the lumps make it seem even more like mashed potatoes.
> Add cream slowly and mix again. (You must be careful adding liquid.
> If you add too much, you are in for trouble. Your dish may take a
> tiny bit more or less than the called for amount of cream.)
>
> Spray an ovenproof dish with cooking spray and put mixture in. Add
> pats of extra butter or margarine on top if you like an extra
> buttery potato, and a bit of paprika sprinkled on top adds nice
> color as well. Bake 15 - 20 minutes until hot.
>
> For those of you who think they would not like this dish because
> they are not fans of cauliflower, I implore you to try it - you'll
> be hard pressed to tell it from mashed potatoes - it does not taste
> like cauliflower at this point. Really.
>
> Makes 4-6 Servings. 5-7 carbs per serving.
>
> ALTERNATE VARIATIONS: Instead of using cauliflower, you can also use
> Turnips! For this method, peel and dice turnips to very small
> squares and boil till extremely tender (just short of mush!). Use
> the method above, or skip the oven step if you prefer since they
> hold their shape better than cauliflower. They have a very potato
> taste also - you would not guess these started their lives as
> turnips! For a REALLY rich Mock Mashed Potato, add 2 oz Philadelphia
> Cream Cheese (softened) before adding to the mixer/food processor.
> Adjust carbs accordingly. Turnips have slightly LESS carbs than
> cauliflower (and more fiber) so there's no worry of over-carbing.
>
>
>
>
>
>

Jmmbear · Joined: 26 Jul 2007 Posts: 48

In article , "Lee Cooper"
writes:

>Great for what??
>"recipes" wrote in message
>$n4.191@nwrddc01.gnilink.net...
>> For those watching carbs. I made these on Thanksgiving and they were
>great.
>>
>>
>> Mock Mashed Potatoes
>>

Actually they are not bad at all... They taste pretty good.. We had them on the
table at Thanksgiving as an alternative side dish.. Three of us lowcarb..
As always YMMV and this is JMO
Jeanne Type 2 Diagnosed 05/28/02
189/154/120

Karen · Joined: 26 Jul 2007 Posts: 13

"recipes" wrote in message$n4.191@nwrddc01.gnilink.net...
> For those watching carbs. I made these on Thanksgiving and they were
great.
>
>
> Mock Mashed Potatoes
>

I made these last night to go with dinner. I was amazed at how much the
mashed cauliflower were like potatoes in appearance, flavor, and texture!
For me, this is definitely a make-again dish. I miss my "taters", but even
small amounts of real potatoes cause outrageous spikes in my BGs.

Karen
Type 2

Oleg Lego · Joined: 24 Oct 2007 Posts: 1

On Sun, 30 Nov 2003 17:41:45 -0500, Lee Cooper posted:

>"recipes" wrote in message
>$n4.191@nwrddc01.gnilink.net...
>> For those watching carbs. I made these on Thanksgiving and they were
>great.
>>
>>
>> Mock Mashed Potatoes

>Great for what??

I've been making this for years. They are definitely great; in taste,
versatility (add stuff... I like to add garlic and/or horseradish),
and now that I know they are diabetic-friendly, it makes them even
greater.

DenverGurl · Joined: 21 Oct 2007 Posts: 4

Is this a product you buy or do you have a recipe. I had to give up mashed
potatoes and sure do miss them!

"Oleg Lego" wrote in message @4ax.com...
> On Sun, 30 Nov 2003 17:41:45 -0500, Lee Cooper posted:
>
>>"recipes" wrote in message
>>$n4.191@nwrddc01.gnilink.net...
>>> For those watching carbs. I made these on Thanksgiving and they were
>>great.
>>>
>>>
>>> Mock Mashed Potatoes
>
>>Great for what??
>
> I've been making this for years. They are definitely great; in taste,
> versatility (add stuff... I like to add garlic and/or horseradish),
> and now that I know they are diabetic-friendly, it makes them even
> greater.
>

Pete Romfh · Joined: 26 Jul 2007 Posts: 31

On Wed, 24 Oct 2007 14:22:36 -0600, "DenverGurl"
wrote:

>Is this a product you buy or do you have a recipe. I had to give up mashed
>potatoes and sure do miss them!
>
Try this version: it has worked well for me.

-= Exported from BigOven =-

FauxTatoes - Roasted Garlic Mashed Cauliflower

Low fat and carbs but lots of flavor. Try this instead of mashed
potatoes.

Recipe By: Pete Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Cauliflower
Categories: Diabetic, Vegetarian, Low Fat, Simple - Easy, Vegetables,
Side Dish

-= Ingredients =-
1 Head cauliflower ; cut into florets
2 tablespoons garlic ; roasted
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons hot sauce
1/4 cup Milk 1% ; as required
1/4 cup Potato flakes ; -optional
1 tablespoon Margarine ; - corn oil

-= Instructions =-
Roast garlic in 350 ovens for about 40 minutes, covered with foil.

Bring large pot of water to boiling. Add 1 tablespoon. salt. Boil
cauliflower for about 7-10 minutes or until completely cooked through
but not mushy. Drain well.

In food processor or blender, add drained cauliflower and remaining
ingredients. Puree.
The potato flakes give it just enough of that "potato" flavor to make
it nice without adding too many carbs or calories.

Makes 4 (3/4 cup) servings, each contains an estimated:
Cals: 78, FatCals: 32, TotFat: 4g
SatFat: 1g, PolyFat: 0g, MonoFat: 3g
Chol: 2mg, Na: 342mg, K: 381mg
TotCarbs: 10g, Fiber: 3g, Sugars: 3g
NetCarbs: 7g, Protein: 3g

Adapted from recipe by Chef Marcie McCutchen
Fiesta Culinary School, Aug, 2004

** Photo at: www.bigoven.com/recipe159985 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA