Recipe by Aimee
"This is a great low-fat and low-carb substitute for mashed potatoes. You may never go back to mashed potatoes again. Everyone that's tried it has loved it."
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mashed potato flakes
salt and ground black pepper to taste
shredded reduced-fat Cheddar cheese
This recipe turned my hubby from a cauliflower hater to a lover. He even said he wouldn't mind having these instead of mashed potatoes!! I skipped the cheese, and used a light whipped butter for a less calorie version.
I have a similar recipe which I never thought of as a substitute for potatoes! but is a good side dish? I mash cooked cauliflower with low fat mayo, Parmesan cheese, garlic powder and black pepper. can be served right away or reheats well,too. I sometimes top with melted cheese, whatever I have on hand.
I made them and thought they were good. I didn't care for the cheese on top so replaced with some gravy. Kind of defeated the healthy aspect I suppose, but it made them so much better!
Texture and mouth feel is a huge part of the illusion. If you simply mash the cauliflower, it doesn't quite pull it off. But if you puree it in a blender or food processor, it comes very close.
Very good and easy, added a little garlic powder, I will probably just cook the cauliflower in the microwave to save some time. Husband who's diabetic ate all of his, and didn't complain about no mashed potatoes! ( = a 4 star review for him) The rest of us loved itl
Just made this for dinner and yumm. I did find the texture when mashed to still be like cauliflower and not like potato so I added some freshley minced garlic and then whipped it in the food processor, adding more milk as needed. I then baked it with some grated cheddar and paprika on top for about 15 minutes. Came out awesome! Will definalty make again!!!
I’ve made these cauliflower mashed potato dishes many times but always have to be very careful when I make them so they don’t turn out too goopy. For great success the cauliflower must be cooked until very tender, must be dried out as much as possible, and a very limited amount of milk added, if any. What I immediately noticed in this recipe was the addition of the potato flakes, and I thought that was ingenious! The submitter adds just enough to ensure that the cauliflower is a mashed potato consistency and it was a very easy and effective solution! You know, one of those, “Why didn’t I think of that?” kind of things. I made it easy on myself and just microwaved the cauliflower and dried it very thoroughly before I continued with the rest of its preparation. Since I was serving this with gravy I didn’t use the Cheddar cheese. Obviously this only pretends to be mashed potatoes, but it does a fine job, particularly with the “secret ingredient” of potato flakes. Suggestion: For best flavor use butter, not margarine.
I modified the recipe to use 4 cups cooked cauliflower, 1/2 c. Betty Crocker Butter and Herb mashed potato flakes, 1/2 c. milk, 4 tsp. margarine, 1/2 c. cheese. After boiling the cauliflower for approximately 8 minutes, I pureed it in my food processor then added the flakes, milk, and margarine; processed again then added the cheese. I did not take the extra time to bake the potatoes because my 2 year old niece wanted a taste and ended up eating two bowls. Four cups of cauliflower only made approximately three servings so I had to make a second batch immediately. Delicious! I didn't add salt or pepper due to the extra flavoring in the mashed potatoes. I will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Aimee's Mashed Cauliflower 'Potatoes'
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 55
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