The other day llanite told me she wanted mashed potatoes with
cauliflower. For the possibly uninitiated, cooking cauliflower
florets and them incorporating them into your mashed 'taters
lowers the carb count per serving and still tastes great. On
this occassion, I cut the florets quite small and sauteed them
in that new Chinese skillet until they looked like the deep-fried
ones. I then folded them into the mashed potatoes without
crushing them. The flavor was enhanced, the dish looked
nice enough, and proved to be a good alternative to mashed
potatoes in the traditional style.

A-

I cry for happy! - Elbonian Blessing

arthur wrote on Tue, 19 Feb 2008 12:10:17 -0600:

aa> A-

Mashed cauliflower by itself is surprisingly good if a little
lacking in texture, IMHO.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Tue, 19 Feb 2008 18:20:52 GMT, "James Silverton"
> wrote:

> arthur wrote on Tue, 19 Feb 2008 12:10:17 -0600:
>
> aa> A-
>
>Mashed cauliflower by itself is surprisingly good if a little
>lacking in texture, IMHO.

Agreed. If I wanted the flavor of cauliflower alone, I
sometimes prepare it a la Polonaise. When mashed,
I use a little onion or shallot in fine dice, plus some
minced parsley.

BTW: Undercooking the florets slightly leaves a
little crunch to it. This is also useful if you're putting
the C into a frittata. Today I'm trying a new frittata
with baby asparagus, cauliflower and ham. Should
be interesting. Won''t eat it until tomorrow, tho.

Lamb/artichoke/K olive and preserved lemon
tagine is on deck for dinner tonight. Llanite is
making the taboulleh as I write this.

A-

arthur alexander wrote:

> The other day llanite told me she wanted mashed potatoes with
> cauliflower. For the possibly uninitiated, cooking cauliflower
> florets and them incorporating them into your mashed 'taters
> lowers the carb count per serving and still tastes great.

I tried that, and I have to say that I wasn't overly impressed. I
thought both flavor and texture suffered substantially.

I'm not a big carbophobe type. If I was then perhaps it'd be more
acceptable. I've had better luck with using cauliflower in place of
potatoes in curry dishes.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default wrote on 19 Feb 2008 19:35:45 GMT:

??>> The other day llanite told me she wanted mashed potatoes
??>> with cauliflower. For the possibly uninitiated, cooking
??>> cauliflower florets and them incorporating them into your
??>> mashed 'taters lowers the carb count per serving and still
??>> tastes great.

DU> I tried that, and I have to say that I wasn't overly
DU> impressed. I thought both flavor and texture suffered
DU> substantially.

DU> I'm not a big carbophobe type. If I was then perhaps it'd
DU> be more acceptable. I've had better luck with using
DU> cauliflower in place of potatoes in curry dishes.

The recipe for well-mashed cauliflower that I have tried uses
cream cheese and butter but amounts are all "to taste". It's
something to make with frozen cauliflower but not really worth
using fresh.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"arthur alexander" > wrote in message
...
> The other day llanite told me she wanted mashed potatoes with
> cauliflower. For the possibly uninitiated, cooking cauliflower
> florets and them incorporating them into your mashed 'taters
> lowers the carb count per serving and still tastes great. On
> this occassion, I cut the florets quite small and sauteed them
> in that new Chinese skillet until they looked like the deep-fried
> ones. I then folded them into the mashed potatoes without
> crushing them. The flavor was enhanced, the dish looked
> nice enough, and proved to be a good alternative to mashed
> potatoes in the traditional style.
>
This sounds like a great idea! Thanks.

I recently made broccoli mashed potatoes. In my case, I
cut up the broccoli flowers and stems small, co-boiled
them with the potatos and mashed them with a little bit
of yogurt and sea salt. It was pretty good.

The progenitor for all such dishes is colcannon.

Steve

On Tue, 19 Feb 2008 22:06:54 +0000 (UTC),
(Steve Pope) wrote:

>I recently made broccoli mashed potatoes. In my case, I
>cut up the broccoli flowers and stems small, co-boiled
>them with the potatos and mashed them with a little bit
>of yogurt and sea salt. It was pretty good.
>
>The progenitor for all such dishes is colcannon.
>
>Steve

The Dutch might disagree with you. They have a similar dish where
vegetables are mashed up together. I don't remember the exact name,
but it resembles something like Hodgepodge.

Victor will probably know the name.....

Christine

On Tue, 19 Feb 2008 15:13:39 -0700, Christine Dabney wrote:

> On Tue, 19 Feb 2008 22:06:54 +0000 (UTC), (Steve
> Pope) wrote:
>
>>I recently made broccoli mashed potatoes. In my case, I cut up the
>>broccoli flowers and stems small, co-boiled them with the potatos and
>>mashed them with a little bit of yogurt and sea salt. It was pretty
>>good.
>>
>>The progenitor for all such dishes is colcannon.
>>
>>Steve
>
> The Dutch might disagree with you. They have a similar dish where
> vegetables are mashed up together. I don't remember the exact name, but
> it resembles something like Hodgepodge.
>
> Victor will probably know the name.....
>
> Christine

It is "hutspot" or "hutsepot". It consists of onions, carrots and
potatoes 1:1:2 in weight. Boiled together in beef stock and mashed.
Served with well done slow-cooked beef and gravy. Needs much pepper.

--
Groet, salut, Wim.

wim van bemmel > wrote:

> Christine Dabney wrote:
>
> > (Steve Pope) wrote:
> >>
> >>The progenitor for all such dishes is colcannon.
> >
> > The Dutch might disagree with you. They have a similar dish where
> > vegetables are mashed up together. I don't remember the exact name, but
> > it resembles something like Hodgepodge.
> >
> > Victor will probably know the name.....
>
> It is "hutspot" or "hutsepot". It consists of onions, carrots and
> potatoes 1:1:2 in weight. Boiled together in beef stock and mashed.
> Served with well done slow-cooked beef and gravy. Needs much pepper.

I am sure Christine is thinking of "stampot" (also spelt "stamppot"), a
more general dish with mashed potatoes, vegetable(s), and smoked sausage
(and often bacon) - and which encompasses the more narrowly defined
hutspot. As I remember, Haensje Claes in Amsterdam serves several
versions, including those with kale, endive, or sauerkraut.

Victor

Christine Dabney > wrote:

>>The progenitor for all such dishes is colcannon.

>The Dutch might disagree with you. They have a similar dish where
>vegetables are mashed up together. I don't remember the exact name,
>but it resembles something like Hodgepodge.

>Victor will probably know the name.....

There are other mash-ups, but potatoes and crucifers seems
very specifically colcannon-ish to me.

Steve

"arthur alexander" > wrote in message
...
> The other day llanite told me she wanted mashed potatoes with
> cauliflower. For the possibly uninitiated, cooking cauliflower
> florets and them incorporating them into your mashed 'taters
> lowers the carb count per serving and still tastes great. On
> this occassion, I cut the florets quite small and sauteed them
> in that new Chinese skillet until they looked like the deep-fried
> ones. I then folded them into the mashed potatoes without
> crushing them. The flavor was enhanced, the dish looked
> nice enough, and proved to be a good alternative to mashed
> potatoes in the traditional style.
>
> A-
>
> I cry for happy! - Elbonian Blessing

I learned about them when low carbing. We called them fauxtatoes. Make
them with cream cheese and garlice butter and you'll find they are much
better than simply mashed.

Paul

I tried a recipe for "Netherlanders' Baked Kale" from _Greene on
Greens_. It struck me as a complicated way of baking potatoes and kale
together with melted cheese on top. This was one of those recipes where
I went to the trouble of following the recipe exactly, then wondered if
I wouldn't have done just as well to glance over it and improvise from
there. It wasn't bad; it just wasn't worth the trouble.


There's a butter sauce that goes with it, however, that was worth
learning about:


Melt 1 stick of butter in a heavy bottomed pot.
Add a little dried Italian spices, a teaspoon of vinegar, and a minced
shallot. (I used a bit of onion. Next time I'd add minced garlic.)
Leave over low heat for an hour, no lid.
Stir when you think about it.
The original recipe says not to let it brown, but I did let mine brown
and thought it was wonderful.


Back to the original topic, that butter sauce is the stuff to put on any
potato-crucifer combination. Try it on potatoes mashed with
cauliflower, or potatoes with broccoli, or, as in the original potatoes
with kale.


--Lia

wim van bemmel > wrote:

>On Tue, 19 Feb 2008 15:13:39 -0700, Christine Dabney wrote:

>> (Steve Pope) wrote:

>>>The progenitor for all such dishes is colcannon.

>> The Dutch might disagree with you. They have a similar dish where
>> vegetables are mashed up together. I don't remember the exact name, but
>> it resembles something like Hodgepodge.

>It is "hutspot" or "hutsepot". It consists of onions, carrots and
>potatoes 1:1:2 in weight.

So, no crucifers. Not the same.

Steve

Victor Sack > wrote:

>I am sure Christine is thinking of "stampot" (also spelt "stamppot"), a
>more general dish with mashed potatoes, vegetable(s), and smoked sausage
>(and often bacon) - and which encompasses the more narrowly defined
>hutspot. As I remember, Haensje Claes in Amsterdam serves several
>versions, including those with kale, endive, or sauerkraut.

Now that's sounding more cruciferous.

Steve

"arthur alexander" > wrote in message
...
> The other day llanite told me she wanted mashed potatoes with
> cauliflower. For the possibly uninitiated, cooking cauliflower
> florets and them incorporating them into your mashed 'taters
> lowers the carb count per serving and still tastes great. On
> this occassion, I cut the florets quite small and sauteed them
> in that new Chinese skillet until they looked like the deep-fried
> ones. I then folded them into the mashed potatoes without
> crushing them. The flavor was enhanced, the dish looked
> nice enough, and proved to be a good alternative to mashed
> potatoes in the traditional style.

I wouldn't have thought that would be good since I can only take cooked
cauliflower in small amounts and only in something like soup. However,
daughter found some Ian's brand frozen potatoes that are mashed potatoes
formed into alphabet shapes and frozen that had added vegetables. We had
tried the plain ones but these had carrots, peas and cauliflower added. The
man at the health food store said they tasted just like French fries.

We bought them and tried them. They were very good. They did have an
additional taste to them and the three different colors tasted slightly
different but very edible.

My MIL used to make mashed potatoes with cabbage in them. FIL referred to
them as a waste of some perfectly good potatoes. Heh!

"Julie Bove" > wrote in message
news:8wNuj.7270$zo3.4847@trndny04...
>
> "arthur alexander" > wrote in message
> ...
>> The other day llanite told me she wanted mashed potatoes with
>> cauliflower. For the possibly uninitiated, cooking cauliflower
>> florets and them incorporating them into your mashed 'taters
>
(snippage)
> My MIL used to make mashed potatoes with cabbage in them. FIL referred to
> them as a waste of some perfectly good potatoes. Heh!

That's Colcannon (or Bubble & Squeak).

Jill

James Silverton wrote:

> *arthur *wrote *on Tue, 19 Feb 2008 12:10:17 -0600:
>
> *aa> A-
>
> Mashed cauliflower by itself is surprisingly good if a little
> lacking in texture, IMHO.


OT - ish, but you can make a low - carb "potato" salad, subbing the
cauliflower for the taters. It's pretty good, in fact when I've made
it it's a real hit...


--
Best
Greg