MOC Mashed Potatoes
This recipe provides a great substitute for making mashed potatoes without the carbs. This is also a great way to get extra veggies into your families diet. While this is good for eating more veggies, make no mistake – this is not low-fat. I do offer suggestions to make it lower fat.. but for that scrumptious taste to blow everyone away – you do need fat. In this case ,the primary fat is BUTTER. The good news, the other fats (cream, sour cream, cheese) can easily be substituted for their lower or non-fat versions. I do prefer low-fat vs. no fat mainly due to texture and flavor. The other flavors in this recipe will help to increase flavor in the low-fat or non-fat hide fat alternatives. In fact, I always use reduced fat sour cream. No one ever knows the difference.
This recipe can also be used as a stuffing for mushrooms, tomatoes, ravioli, peppers, etc.. You just may need to adjust consistency. Eggs (yolks in particular) work well to help thicken and firm up stuffings opposed to using flour or cornstarch.
2 cups diced mushrooms (your choice of type)
4 cloves garlic, rough chop or sliced
1 med onion, diced
1 shallot, diced
2 TBS Extra Virgin Olive Oil
Salt and pepper
1 head broccoli, washed and broken down into florets (or 1 package of frozen broccoli florets)
½ cup chicken stock (or vegetable stock to make it vegetarian) Low sodium
1 head cauliflower, washed and broken down into florets (small head – if you buy a larger head, use only ½ – 2/3) or 1 package of Frozen)
1 large russet potato, rough dice (can omit, it is included to provide a bridge when serving this to first time kids)
1 – 1.5 stalks of leeks, sliced into rounds (tops discarded), and cleaned at least twice to remove all the sand
½ cup low-fat/low sodium chicken stock
Step 3 Final Mash:
½ cup Sour cream
Butter, get a stick ready, you may or not may use it all – start with 1/2 a stick
¼ – ½ cup swiss fontina cheese (or other favorite cheese)
Salt and pepper (if needed to taste)
Lemon zest (if you have)
Fresh parsley (if you have it makes a great flavor add)
- Caramelize the mushrooms and onions with olive oil, pinch of salt and pepper until they are almost browned, then add in the shallots and garlic and finish off over med-low heat until done – about another 3 – 4 minutes. Garlic will burn fast over a high heat and if added too soon.
- In a large saute pan, add the chicken stock, cauliflower, broccoli, potato (if using) and leeks until they can be mashed with fork. If the chicken stock runs out before they are done, add more or add water about 1/2 cup at a time. Do not add to much as you do not want them to absorb too much liquid as that will create a runny mash.
- In large bowl combine ingredients from step 1, 2 and 3 mash ingredient list. Mash all together and combine until mixed well. You can also toss all into a food processor for a smoother consistency. I like it a little chunky.
Substitutions or additions:
Cheese: Blue Cheese, Gorgonzola, Roquefort, sharp cheddar, mozzarella (may need extra flavorings), goat, boursin, etc..
Chicken Stock: Vegetable stock, white wine with stock, water to steam veggies
Vegetables: Add or substitute: grated or oven roasted zucchini, summer squash, onion, spaghetti squash, tomatoes, eggplant, celery, other squash, spinach – let your imagination go wild
Butter: can’t help you there as it makes the dish.. but if you must, soft and silky tofu will help to bring the dish together, it is best to use a food processor to fully mix.
Potato: Beans or legumes of any kind, sweet potatoes
Glad to be back! Nicole