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Nov 19, 2008 09:02 AM

alternative mashed taters?

I am trying to trim down some carbs in our T-day menu and the one thing we can do is make some kind of pureed veggies (cauliflower, parsnip, etc) instead of mashed potatoes.

We have made cauliflower puree before but does anyone have other ideas?

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  1. Yes, I have made mashed cauliflower. Cook well and then mash with some butter and warm half n half and S&P. Quite good.

    2 Replies
    1. re: bnemes3343

      I wanted to try a Parsnip and potato puree- i wonder if it is okay if i also have parsnips in another side dish (parsnips and quick creamed spinach). too much parsnips?

      what else can i puree?

      1. re: jeniyo

        celery root is very nice with potato.

    2. I have made mashed turnips to good reviews. Of course they were also drenched in bacon drippings, so I am not surprised of their popularity.

      When making mashed cauliflower, I find that it helps to roast the cauliflower instead of wet cooking them. You end up with a drier puree that has the heft of potatoes without the carbs. I top with crisp garlic to finish.

      2 Replies
      1. re: JungMann

        dry roasting sounds good! last time i made them too soupy.. just roasting in a pan with some salt will do? i'd say around 300-350 degrees so it wouldn't brown too much?

        i've never had celery root. i'll try it out this weekend!

        thanks guys!!

        1. re: jeniyo

          Actually I like them to brown a little bit. It adds a slightly nutty dimension that I love. I toss lightly with olive oil and garlic, roast at 350-400 until the tops start to brown, cool and puree with sour cream. It's terrific (in fact I just had leftovers for lunch).

      2. My mother made a cauliflower and mushroom (portabello, I think) puree a few years ago- it might have been from Cooking Light or South Beach. It was really good, had a hearty rich flavor and did not feel like a low carb side.