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Todd Todd is offline
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Default Cauliflower mashed potatoes

On 01/29/2013 10:37 AM, KROM wrote:
> making it in the pressure cooker makes a difference...I boil my cauli
> with the potato then drain very well as it needs to be drier to get the
> right texture...
>
> I would think a good pressure cooker method to get a good mashed potato
> taste would be:
>
>
> in the pot with the lid off..fry a few slivers garlic in olive oil till
> brown and remove the garlic so you have flavored oil..then add a
> generous pat of butter and brown one chopped small size head cauliflower
> and one large pealed and diced potato ..
> then the secret trick would be add your teaspoon onion powder and salt
> and pepper and 1/4 cup heavy cream..put on lid and cook the 6
> minutes..remove lid and mash and season to taste.
>
> least it seems to me that would work.
>
> cooking the cauli with the cream gets rid of that sulphuric cauliflower
> taste and thickens the liquid pre mash
>
> worth a shot...
>
> KROM



Can't use potatoes: too high carb. But the rest seems
really doable. Thank you!


>
>
>
> "Todd" wrote in message ...
>
> Hi All,
>
> I have noticed others saying that their Cauliflower
> mashed potatoes tasted like the real thing. (Six
> minutes on the second ring in my pressure cooker.)
>
> Mine taste like Cauliflower. Not bad tasting, but
> I would like to get closer to real mashed Potatoes.
>
> I use a half a block of cream cheese and three
> tablespoons of butter, some onion powder, and
> salt and pepper.
>
> Tried Garlic, but neither the Arm Candy or I
> like its with Garlic.
>
> What do you guys do?
>
> Many thanks,
> -T