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Mock mashed potatoes

I've tried several times with cauliflower and it just isn't the same as the real thing. Just saw this recipe that includes feta:

http://www.sheknows.com/food-and-reci...

What are your low carb secrets for emulating the rich, creamy goodness of mashed potato. Or should I just give up on it?

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  1. i steam til VERY soft, then dump in the food pro. whiz a bit. then start adding olive oil, butter, cream, grated cheese, salt, etc. and whiz some more til it tastes "good". it does NOT taste like mashed potatoes, but is its own goodness. the truth is you cannot skimp on the fat and salt here.

    4 Replies
    1. re: hotoynoodle

      That's the trick, I think...you need the fat from the butter and cheese (I use cream cheese as monavano does, plus other cheeses) and you need more salt/pepper than with regular potatoes.

      1. re: hotoynoodle

        I agree that it needs salt but I find that I don't add much butter (and I'm not the least bit fat-phobic so I would in a heartbeat if I thought it needed it.) The trick for me is to put the pureed cauliflower in a shallow wide skillet on super low heat for quite a while (I do the cauliflower first and let it sit on the low heat while I'm cooking the rest of the dinner.) Stir often. Once the excess moisture has evaporated off it is thicker and richer, with a much more concentrated flavor, without needing to add much to it at all. I don't find adding stock or cream cheese necessary, though I'm sure both are good. Occasionally a sprinkle of Parmesan is nice if the flavor matches the other items you're making.

        1. re: weezieduzzit

          So puree with a stick blender or something in the skillet? My main issues with the cauliflower are excess moisture and grainy texture so your strategy might be helpful.

          1. re: tcamp

            I nuke it in a covered dish with just enough to steam it, so not waterlogged, and drain it very well both before and after pureeing before adding butter, s and p.

      2. I almost prefer cauliflower puree to mashed potatoes at this point.
        As posted, steam until very tender, and whiz up in a FP with milk, chx stock, salt, cheeses- cream cheese even.

        3 Replies
        1. re: monavano

          Me too, I'd definitely choose them over mashed potatoes. I was thinking about Thanksgiving (who does that in July?) and pondering how to jazz them up for the holiday.

          1. re: fldhkybnva

            I got them very thick a few nights back and then stirred goat cheese through and they were awesome. I would totally serve that at a holiday dinner.

          2. Fauxtatoes! :-) The original recipe invented, I believe, by a women on usenet named Debbie, called for cream cheese, too. I just use butter, s and p. A small Idaho potato skin and all added to a whole head of cauli makes it almost identical to the real thing, but I don't tolerate the spud well glucose wise.

            The original: http://www.cookingcache.com/fauxtatoe...

            1. Cream cheese is something I have not tried yet. I will do some more experimenting with different cheeses and butter. Thanks!

              1. Forget the cauliflower. Soak large dried lima beans in water, then slightly overcook them, so many of the skins are splitting. Drain and mash, adding dairy or broth. Season to taste. This will give you more of a "smashed potato" texture. If you want smooth, run them through a food mill rather than mashing.

                I defy anyone to detect a difference in taste/texture from potato. It should be noted that large dried limas are what in canned form are sold as butter beans. The smaller, green lima is NOT what I am using for fauxtatoes.

                6 Replies
                1. re: greygarious

                  At 39 grams of carbs per cup lima beans are a poor sub for cauliflower when the objective is eating low carb, as the OP is. Heck, they have more carbs than potatoes do (26g per cup and cauliflower at 5g per cup.)

                  1. re: weezieduzzit

                    But legumes are slower-digesting, so they don't affect blood sugar as much as potatoes. Not to mention the extra protein in beans.

                    1. re: greygarious

                      They are said to be slower digesting, but all I can say is they spike my blood glucose just as badly.

                      1. re: greygarious

                        As a non-diabetic who eats low carb I'll just say that lima beans would be very very low on the list of foods to eat- there are too many other veggies that I could eat a much larger amount of for less carbs and much more beneficial ways to incorporate protein. They would be completely out of the question if I were still eating keto.

                        1. re: weezieduzzit

                          I guess compared to mashed white potatoes, they are an improvement, though.

                          But yeah, I don't have to portion control cauli, would have to severely limit lima bean puree.

                    2. re: greygarious

                      You truly couldn't pay me to eat lima beans in ANY form. UGH :( But cauliflower as faux-potatoes are great.