Thursday, October 20, 2011

The Monster Mash! - Potato or Cauliflower Mash

Yes, I know I'm cheesy. Give me a break. It's October, I'm a recovering goth, and Halloween is just over a week away. I'm allowed to have Bobby Pickett stuck in my head when I mention "mash", OK? OK.

Now that that's settled, how about a couple of recipes? OK? OK! So the days are getting shorter, there's less vitamin D around, and your body is searching for mini serotonin highs via carby comfort foods. And that's OK. It happens. As with anything, just don't overdo it! There are ways of making your favorite comfort foods a little better for you, for those times when you want to indulge just a little. So I present, for your reading and eating pleasure: mashed 'taters, and its lower-calorie, lower-carb, nutrient-rich cousin cauliflower mash. Enjoy!


2 lbs Yukon Gold, Russet, or Idaho potatoes, scrubbed, peeled, and cubed [leave the peels on if you like them that way, but only if they're organic]
4-6 cloves of garlic [I usually use about 1 clove per potato, but I love garlic]
1 cup (or less) plain unsweetend rice milk, vegetable broth, or a combination
2 TBSP Earth Balance margarine, melted, or Extra Virgin Olive Oil [optional]
Chopped Chives [optional]
Sea Salt


- Place potatoes and garlic cloves in a large saucepan and add water until it is about 1" over the potatoes. Add a couple of dashes of sea salt. Bring to a boil, the reduce heat and simmer until a knife easily pierces the potatoes, approx. 10 minutes.

- Drain the potatoes and garlic and return to the saucepan. Shake over the burner [which has been turned off, but is still a little warm] for about 30 seconds to get rid of a little more moisture.

- Mash by hand with a masher and some good old-fashioned elbow grease until smooth. (or use a ricer or a stick blender. You cheater.)

- Pour ricemilk or veggie broth or a combination of the two over the potatoes in a steady stream and mix to incorporate. Use as much as you need to achieve your desired consistency, up to 1 cup. Here you can also add some margarine or olive oil to make it a little richer.

- Season to taste, adding chopped chives or other herbs if you wish.


Guess what?? Making Cauliflower mash is pretty much just like making mashed potatoes! Yes it's true!! The only difference, aside from obviously using a chopped head of cauliflower instead of potatoes, is that you're likely to use a little less liquid in the end after you've mashed it. That's it! Otherwise it's all the same. How easy is that? Yum!

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