Monday, March 12, 2012
Cauliflower Mashed “Potatoes”

We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy.
When I made it for the family, they loved it but all agreed that we shouldn’t call it Mashed “Potatoes” but just simply Mashed Cauliflower – it’s tasty on its own merit without having to degrade it to a quote-potato-end quote status.

I like the mashed cauliflower to be a little chunky (like I like my mashed potatoes) so instead of using an immersion blender, I just use a potato masher to mash and stir with the butter and sour cream.

Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish.

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Cauliflower Mashed "Potatoes" Recipe
Ingredients:
1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chivesDirections:
1. Separate the cauliflower into florets and chop the core finely.
2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

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These look so much like the real thing, I could totally go for these!
This is nice and simple and sounds great. I have used cauliflower to make faux potato salad, pizza crust, and also grated and fried it to take the place of rice. Such a very versatile vegetable when one is watching carbs or is diabetic or just wanting something different. Thanks for posting!
I totally agree – why do we have to call things something they are not just to get people to try to eat them?! I have this pet peeve about vegetarian recipe writers calling something meat – like a quinoa “meatball” – why not just call it a quinoa ball?
I agree with your, mashed cauliflower is great on its own so I don’t know why people try to mask it. On a totally different note, I only just realized that I can roast cauliflower like broccoli… duh and it is another yummy way to eat cauliflower!
I haven’t had it for a while, need to make it again. Sometimes I make it light: with olive oil and no sour cream, it is delicious too.
Delicious too. Not know if I can get a creative way.
I have yet to try this but need to. I am on the. Just call it what it is boat.
I adore mashed cauli! Looks awesome.
Some members of my family hate cauliflower, but I bet they would eat it mashed. They’d have no idea it isn’t a potato.
Agreed, no one puts cauliflower in the corner! I just wrote a post about mac’n'cauliflower that manages to be mac’n'cheese and cauliflower all at the same time. Your recipe looks like a similar cauliflower celebration, thanks!
These “vegan up” very nicely, too. Substitute a non-dairy milk (make sure it isn’t flavored or sweetened), use Earth Balance instead of butter, add some nutritional yeast and if you like, a non-dairy cream product (sour cream, cream cheese substitutes, etc). But I find just using the nutritional yeast, milk and some Earth Balance, these are heavenly.
I have never had mashed cauliflower, as my favorite way to eat it is roasted. That said, I love mashed potatoes, but am always looking for lower carb options. I can’t wait to try this!
Delicious, but this recipe calls for WAY more milk than necessary, IMO! We made it just like this, but with a splash of milk instead of 3/4 cup, and it was a touch on the soupy side.
SteamyKitchen replied: — March 15th, 2012 @ 11:13 am
Hi Leigh – oh my goodness – you are right! I meant to write 3 tablespoons!!! eeeks!
I’ve had mashed cauliflower before and it is surprisingly delicious. Parsnip mash is another great substitute to potatoes. I don’t prepare them with every dish, but on occasion I will serve double veggies (parsnip mash and something like steamed broccoli, for example).
Thank you for sharing!
Looks great Jaden! I’ve been working on some cauliflower recipes too lately… it’s so versatile!
Looks delicious! I don’t own a masher. Do you think I could just use a fork instead?
SteamyKitchen replied: — March 23rd, 2012 @ 7:23 am
Yes!
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Just wondering, does it smell like feet? I’ve been wanting to make mashed cauliflower as I’m trying to lose weight but from what I’ve heard, it stinks. I don’t think it would bother me too much but my other half hates cauliflower.
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made these last night and they were surprisingly good, didn’t have sour cream so I used some cream cheese instead. will definitely be making again, thanks for posting.
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This was GREAT. I eliminated the milk and added a bit of sharp cheddar cheese to it. Thank you for posting it.
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Somehow, even with the corrected milk amount at 3 Tbsp, ours was still soupy! I wonder if it would be best to spread it out on a dish towel or something to completely lose the water? Tastes awesome but I think next time just a splash of milk will do for me. Thanks for posting!
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luv it simple and easy to do
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I found that if I microwave the cauliflower without any additional water, it helps to keep the puree from getting soupy. I also put it in my potato ricer and squeeze out a lot of the extra moisture, then use the hand held stick blender to puree it. Add a bit of garlic powder, onion powder, salt, pepper and a bit of butter.
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instead of using all of those ingredients, i just microwave the cauliflower, mash it and mix in a tablespoon (or two) of boursin cheese (garlic and herb flavor). it is delicious and adds creaminess.
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mashed faux tatoes, huh?
I tried this tonight and no one really liked it. Will not be making it again.
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I tried this and really liked it. I used more butter, but no milk or sour cream (tried it with a bit of plain yogurt but decided I preferred it without). It’s a super easy side dish and a great way to get more fibre in and keeps pretty well. I actually prefer it to mashed potatoes, it has a lovely creamy feel but with a lightness about it, while potatoes sometimes just feel very heavy and stodgy. I’ll definitely be making this again!
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Ern: To cut down on the moisture, I do this, even with regular mashed potatoes: When they are finished cooking, turn the heat off, pour into strainer to drain, return to original pot and immediately put the pot back on the still-hot heating element. (I have a smooth top range. If you have gas or something I’d put it to low.) Prepare the rest of the recipe while still on the stove. It should get rid of any residual water in the few seconds it takes to dig your milk/butter/etc out of the fridge.
I soo agree with you. Call it what it is instead of fill in names!!!
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