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

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




"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

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

a entire head of cauliflower and a medium potato isn't much carbs..but we
all have our tolerances.

you can still kill the sulfur taste with heavy cream and butter which is low
carb

roasting the cauli first brings out the sweeter taste.

oh btw when I want small cubed potato for scrambling with eggs I use the
white insides of broccoli stems cooked in half chicken broth and half beef
broth..everyone I have fed it to thinks its potato...same texture and taste
when done right....zero carb

KROM


"Todd" wrote in message ...

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

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


Hi KROM,

Got a chance to try your suggestions out. The cream did
wonderfully on removing the sulphuric taste.

Skipped the garlic as both the wife and I did not like
a test sample. (Neither one of us liked garlic in real
potatoes either.)

I only had it at pressure for 4 minutes. I should have gone
for 5 -- still some chewy parts.

And I over peppered it. But that will go away with
time in the refrigerator.

I was not sure if browning some to start with made any
difference in the taste, but it sure did taste good!

Used two heads of cauliflower, one cube butter,
~1/5 cup EVOO. Browned. Then added 1/2 cup cream and
put up at pressure. Fast relieved pressure. Added
~1T Onion, 4 oz cream cheese, s & p. Used my
wire potato smasher to mix.

Thank you so much for the instructions!

-T

very glad it worked out for you!

I call these my tasty experiments ..and enjoy finding ways to make non
spiking foods for myself.

I think Michael Simon said to pre brown pressure cooked foods to give them
flavor and texture as pressure cooking really is just steaming foods under
pressure.

if you watch iron chef and other shows with a pressure cooker they always
start the food with the lid off.

KROM


"Todd" wrote in message ...

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


Hi KROM,

Got a chance to try your suggestions out. The cream did
wonderfully on removing the sulphuric taste.

Skipped the garlic as both the wife and I did not like
a test sample. (Neither one of us liked garlic in real
potatoes either.)

I only had it at pressure for 4 minutes. I should have gone
for 5 -- still some chewy parts.

And I over peppered it. But that will go away with
time in the refrigerator.

I was not sure if browning some to start with made any
difference in the taste, but it sure did taste good!

Used two heads of cauliflower, one cube butter,
~1/5 cup EVOO. Browned. Then added 1/2 cup cream and
put up at pressure. Fast relieved pressure. Added
~1T Onion, 4 oz cream cheese, s & p. Used my
wire potato smasher to mix.

Thank you so much for the instructions!

-T