One food that makes its appearance at all kinds of American holiday meals is mashed potatoes, with or without embellishments like garlic, onion, herbs, sour cream, cream cheese, and plenty of gravy.
Whether you yourself or a guest is affected, you’ll need an alternative to mashed potatoes. For those with blood sugar problems like diabetes or metabolic syndrome, they’re off-limits. For those dealing with gluten problems, from scratch might be all right, but the instant kind hurried cooks might use can be problematic, with some brands containing gluten.1 And that still leaves you making two different mashed dishes.
A much easier and healthier option is “Mashed Fauxtatoes”, which are made from cauliflower or turnips. Combined an awesome make-ahead mashed potato recipe with a basic fauxtato recipe results in a dish some of your guests might not even realize is not made from potatoes!
Further, if you make use of your slow cooker, you can have this cooking away and end up with your mashed dish with far less effort than if you were to start with whole potatoes. A typical failing of fauxtatoes is that they can be rather runny due to being boiled and steamed; if you try to drain them thoroughly then they’re too cold when you add cheese to incorporate it properly. Using a slow cooker alleviates this problem.
The method is simple: simply put two pounds of frozen, cut-up cauliflower in your slow cooker, still frozen. Once the cauliflower is hot and even browning a little on the bottom, you’ll be mashing it right in the pot and adding more ingredients. Then you’ll allow it to all heat up and the flavors to blend a bit before serving it. Contrast this to peeling potatoes, cutting them up, boiling them, draining them and mashing them. This is much simpler!
Garlic Slow Cooker Fauxtatoes
Recipe by Tracey Rollison Luscious. Served hot, it’s not easy to tell they’re something other than potatoes. You can omit the Italian cheeses, spices and garlic if desired.
3 lbs frozen cauliflower 3 tablespoons cream cheese, softened 3/4 cup grated/shredded mixed Italian cheeses 1 1/2 teaspoon minced garlic (or 1 clove, minced) 1/3 teaspoon Chicken base (concentrated broth; may substitute 1/2 teaspoon salt) 3 teaspoon Rosemary (fresh if you have it), snipped up 1/3 teaspoon freshly ground black pepper 1 1/2 teaspoon Chives , fresh or dried (for garnish) 9 tablespoons unsalted butter (1/2 c + 1 T)
Instructions Place the frozen cauliflower directly into your slow cooker. Do not add water. Cover. Set it on low, and let it go around 2 – 3 hours. At 2 hours, stir it up, checking to see how tender it is and whether or not it’s getting a little brown on the bottom. If it’s not, put the lid back on it and let it go for another hour or so, depending on how soft it was when you checked it.
When it’s soft enough, use a spatula, immersion blender or even an old potato masher to mash up the cauliflower right in the slow cooker (turn the cooker off first). A few chunks are fine, and people will think the browned bits are potato skin. Seriously. Some will. Sometimes alternative foods trick the senses a bit.
Then add the cream cheese, Parmesan, garlic, chicken base, rosemary and pepper and put the lid back on it for another 30-45 minutes, until the cheese is melted.
Then mash it all up again, mixing until the ingredients are evenly dispersed.
Garnish with chives, and serve hot, topped with butter. Pass the gravy boat.
8 grams of total carbs with 4 grams of fiber leaves 4 grams of carbs and 6 grams of protein.
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