Wasabi Mashed Cauliflower Mashed Potato Fake Out Recipes

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MASHED CAULIFLOWER AND POTATOES



Mashed Cauliflower and Potatoes image

The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.

Provided by Sally Humeniuk

Categories     Side Dish

Time 30m

Number Of Ingredients 10

2 pounds russet or yellow potatoes, (washed and cut into large chunks. (See notes))
1 medium head cauliflower, (cut into florets)
4 cups chicken or vegetable broth. (You will use less if using Instant Pot)
salt, (to taste)
1 head garlic, (skins removed)
1 tbsp olive oil
4 tbsp butter, (more to your liking)
¾ cup whole milk, (more if desired)
2 tbsp fresh parsley, (for serving (optional))
fresh ground black pepper, (for serving)

Steps:

  • Add potatoes and cauliflower in a large pot. Add the chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
  • Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
  • While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
  • Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
  • Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
  • Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
  • Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
  • Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
  • While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
  • Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
  • Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
  • Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

Nutrition Facts : Calories 199 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 cup

WASABI MASHED POTATOES



Wasabi Mashed Potatoes image

These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!

Provided by Heather

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 medium head garlic
1 teaspoon olive oil
12 potatoes
1 cup butter, softened
4 teaspoons wasabi powder
water as needed
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
  • While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
  • Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

Nutrition Facts : Calories 635 calories, Carbohydrate 81.5 g, Cholesterol 83 mg, Fat 32.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 19.9 g, Sodium 250.1 mg, Sugar 4.3 g

MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)



Mashed Cauliflower (Mashed Potatoes Replacement) image

A healthier, low-carb version of America's obsession with mashed potatoes. It may sound odd, but try it!

Provided by Sarah J

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds cauliflower, cut into 1-inch pieces
¼ cup heavy cream
⅓ cup freshly grated Parmesan cheese
¼ cup unsalted butter
¼ cup reduced-fat cream cheese
1 teaspoon sea salt

Steps:

  • Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
  • Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
  • Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.2 g, Cholesterol 43.8 mg, Fat 14.6 g, Fiber 3.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 496.4 mg, Sugar 3.7 g

FAKE MASHED POTATOES/CAULIFLOWER



Fake Mashed Potatoes/Cauliflower image

Those of us who are on low-carb diets like Somersizing and Atkins can really get cravings for mashed potatoes. This seems to do the trick.

Provided by Mirj2338

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower, cut up into florets
1/4 cup cream
1/4 cup sour cream
2 tablespoons butter
2 garlic cloves (optional)
salt and pepper

Steps:

  • Steam the cauliflower until tender.
  • I prefer to do this in the microwave. Drain well.
  • Place the steamed cauliflower in the food processor or mixer.
  • Do not put it in a blender, it doesn't give it the right consistency.
  • Pulse slowly adding only a little of the cream, butter and sour cream at a time.
  • Watch out that it doesn't get too runny.
  • Add the garlic and salt and pepper.
  • Keep mixing until smooth.

WASABI MASHED CAULIFLOWER (MASHED POTATO FAKE-OUT)



Wasabi Mashed Cauliflower (Mashed Potato Fake-Out) image

A healthier alternative to mashed potatoes and a great way to sneak veggies into your kids. I made this for my boyfriend (a previously self-proclaimed cauliflower hater) and my mother who both thought they were eating potatoes. Mom, who is a somewhat picky eater, said she liked this even better than mashed potatoes! I did omit the wasabi for her. Originally using low-fat sour cream, I now use greek yogurt or a mix of the two.

Provided by c.walsh

Categories     Mashed Potatoes

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 head cauliflower, cut in florets
8 -12 ounces plain Greek yogurt
1 -2 tablespoon wasabi powder, to taste
kosher salt, to taste

Steps:

  • Place 8 oz. yogurt or low-fat sour cream in food processor or blender, top with some of the wasabi powder and 1/2 teaspoons salt. Let sit to remove chill as you cook the cauliflower.
  • Steam caulifower until tender, about 20 minute.
  • Add to yogurt mixture and blend until smooth. Add more yogurt or sour cream to desired consistency and more seasonings to taste.
  • Enjoy!

Nutrition Facts : Calories 24.5, Fat 0.3, SaturatedFat 0.1, Sodium 29.4, Carbohydrate 4.9, Fiber 2, Sugar 1.9, Protein 1.9

WASABI AND ROASTED GARLIC MASHED POTATOES



Wasabi and Roasted Garlic Mashed Potatoes image

Provided by Guy Fieri

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head garlic, whole
1 teaspoon olive oil
2 1/2 pounds waxy potatoes, such as red bliss, quartered
4 teaspoons wasabi powder
1/2 to 1 teaspoon water
1 cup unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
  • Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
  • In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
  • Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
  • Serve warm.

WASABI MASHED POTATOES



Wasabi Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 1 serving

Number Of Ingredients 5

1 russet potato
1 tablespoon butter
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1 teaspoon wasabi powder

Steps:

  • Place the potato in a pot of cold water. Bring to a boil and cook until fork tender, about 30 minutes. Remove from the heat, peel, and mash well. Add 1 tablespoon of butter, salt, freshly ground black pepper, powdered garlic, and wasabi powder. Mix well.

CREAMY MASHED CAULIFLOWER "POTATOES"



Creamy Mashed Cauliflower

Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.

Provided by Rhoda Boone

Categories     Side     Cauliflower     Milk/Cream     Quick & Easy     Vegetarian     Wheat/Gluten-Free     Quick and Healthy     Healthy

Yield Serves 4

Number Of Ingredients 7

1 small head of cauliflower (about 1 1/2 pounds), chopped
3 garlic cloves, peeled
1/4 cup (or more) whole milk
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Chopped chives (for serving; optional)

Steps:

  • Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
  • Do Ahead
  • Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.

WASABI MASHED POTATOES



Wasabi Mashed Potatoes image

Provided by Marian Burros

Categories     weekday, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 5

1 pound tiny new potatoes
1/2 cup of 2 percent milk
3 to 4 teaspoons wasabi powder
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub but do not peel the potatoes, and boil them in just enough water to cover them, until they are tender, 15 to 20 minutes, depending on size.
  • When the potatoes are cooked, drain and quarter them, and put through potato masher. Add enough milk to achieve the desired consistency, along with the wasabi powder, salt and pepper, and serve with the turbot.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 1 gram, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 189 milligrams, Sugar 5 grams, TransFat 0 grams

WASABI MASHED POTATOES



Wasabi Mashed Potatoes image

Categories     Milk/Cream     Potato     Side     Vegetarian     Bon Appétit

Yield Serves 6 as a side-dish

Number Of Ingredients 4

3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon wasabi powder
1/4 cup butter

Steps:

  • Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
  • Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)

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From dizzybusyandhungry.com


MASHED CAULIFLOWER (KETO & LOW-CARB) - DETOXINISTA
Instructions. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 10 minutes, or until fork …
From detoxinista.com


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