3 Ingredient Mock Mashed Potatoes

onlinements 62

1. 

   Desiree Heck March 6, 2012 at 8:42 pm MST

   Forget what they look like, fill them up with something awesome and ENJOY!! You made them like that for a reason lol.

   Reply
2. 

   angela March 6, 2012 at 8:44 pm MST

   I have never been a fan of cauliflower mash, but have made mashed sweet potatoes with steamed carrots blended in and that was great!

   Reply
3. 

   chrissymarie March 6, 2012 at 8:45 pm MST

   I absolutely love that you are paleo. My husband never wanted to (naturally thin) and that’s all I do. Now with your posts he is interested. Thanks so much!!

   Reply
4. 

   Pam T March 6, 2012 at 8:45 pm MST

   Post the recipe I make muffins with almond flour once a week. Usually include golden flax, are these low card muffins of gf?

   Reply
5. 

   Kate March 6, 2012 at 8:50 pm MST

   I think you should just give them a new name like muff-innies! Then it’s like you did in on purpose.

   Reply
6. 

   Ashley March 6, 2012 at 8:51 pm MST

   I agree with the idea of filling the muffins with something 🙂

   These tatoes sound yummy! I actually made the Jambalaya w/Cauliflower Rice tonight! My husband is not a fan of veggies, but he said he actually preferred the cauliflower over rice…..so it was a success!

   Reply
7. 

   V llamas March 6, 2012 at 8:54 pm MST

   I make mock mashed potatoes all the time. I add a regular potato or 2 to each head depending on the size. I also add garlic. After mashing them I add salt, pepper, and a dab of reduced fat sour cream. Yummy!

   Reply
8. 

   Kay March 6, 2012 at 8:58 pm MST

   I can’t take the mock potatoes either. But I don’t think I would like them with the sweet potato either. I’ve tried to like them, but not yet. I even tried Twice Baked Cauliflower (as in Twice Baked Potatoes). They were okay, but not as good as potatoes!

   I’ve just bought some almond flour for the first time. I would be interested in some successful muffins — but usually the ones that fall taste the best!

   Reply
9. 

   Em March 6, 2012 at 9:03 pm MST

   Yummy! For an extra punch of nutrients and fiber add some kale! Just saute it a bit and mix it right on in! Also, pureed carrots are good if you don’t have sweet potatoes on hand!

   Reply
10. 

    Kim March 6, 2012 at 9:11 pm MST

    I actually make the cauliflower mock mashed potatoes for my bf who is on the low carb diet we all know. Whenever I’ve made them, they’ve onlinee out ‘ok’, but not ‘wow!’. I did, however, stumble upon a cauliflower ‘risotto’ recipe that was so stinking yummy, he requested it again. The flavor was ahhhmazing and it mimicked the real thing so much, that I think had I put it on the kids’ plates, they may have just thought it was rice.
    I’ll have to look up the sweet potato to see if it’s ‘allowed’, but I’ll be anxious to try out this recipe.

    Reply2
• 

  Em March 6, 2012 at 9:22 pm MST

  Where did you find the risotto recipe?

  Reply
• 

  Cheryl March 7, 2012 at 6:28 am MST

  Recipe??

  Reply1
• 

  Melody March 7, 2012 at 7:55 am MST

  I want to know too please?!

  Reply
11. 

    felicia March 6, 2012 at 9:11 pm MST

    Collin, baking with almond flour and coconut flour takes practice. I found adding an extra egg, banana, and 1/4 cup coconut flour to my almond flour mufins made a big change. I make half without chocolate chips, and half with for my kids and our friends. It’s great to see their faces because people expect them to be gross, and they are shocked at how wonderful they taste! Keep it up and in no time I’m certian you’ll have a Hip2Paleo recipe book!

    Reply1
• 

  Melody March 7, 2012 at 7:56 am MST

  Do you have a recipe too? I’d love to hear it!

  Reply1
• 

  felicia March 7, 2012 at 12:10 pm MST

  Normally I use a normal banana bread recipie and use my “cook-wan-do” to make it paleo, but OC Cavegirl has a really good banana cake that makes GREAT muffins, https://www.occavegirl.online/OC_Cavegirl/Home/Entries/2011/6/16_Cinnamon_Swirl_Banana_Cake.html.

  Reply
12. 

    Meaghan March 6, 2012 at 9:23 pm MST

    Collin those muffins look like most of my cupcakes!! I’ve been trying for 3 years to make a good eggless cupcake for my son with an egg allergy. They always taste fine but I have only once made a really good batch that didn’t sink in the middle while cooling. Luckily I can fill it in with frosting to cover it up lol!!!! But I would love to make a normal looking cupcake all the time!

    Reply4
• 

  Dawn March 6, 2012 at 10:31 pm MST

  My son has an egg allergy also (along with peanut, tree nut) I gave up on trying to make homemade eggless cupcakes 🙂 so I buy a boxed mix made by Cherrybrook kitchen that you just add a few simple ingredients. It tastes so yummy and no sunken cupakes anymore 🙂

  Reply1
• 

  vicki March 7, 2012 at 2:23 pm MST

  Dont give up:)
  i happened upon this on pinterest today! https://www.hungry-girl.online/newsletters/raw/1543

  its a list of all sorts of egg substitues to go with cake mixes. i’m gonna try the greek yogurt next!

  Reply
• 

  Crystal March 7, 2012 at 7:00 am MST

  https://www.food.online/recipe/moms-chocolate-cupcakes-105594

  I’ve made this recipe a couple of times, and the cupcakes were very moist, yummy, and not at all sunken!

  Reply
• 

  vicki March 7, 2012 at 7:48 am MST

  i have a daughter who’s allergic to eggs too and this has beonlinee our go-to cake/cupcake recipe. definitely not a paleo recipe but tastes great to the rest of us:)
  i’m making it again this weekend for her bday cupcakes.

  EGGLESS CHOCOLATE CAKE II
  https://allrecipes.online/recipe/eggless-chocolate-cake-ii/detail.aspx?event8=1&prop24=SR_Title&e11=eggless%20chocolate%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page

  seriously, its great. i havent had any problems with eggless cakes falling but i usually use one of the baking soda substitutes so that would help i guess. could also be that you have too much baking soda as after it rises, it’ll sometimes deflate things upon cooling(think cream of tartar in snickerdoodles) i’ve read and found to be true that you’ll have the best luck with egg substitutions if you use more than one type of substitution if you need more than 2 eggs (ie: calls for 3 eggs, do a serving of mashed fruit or veggie along with a flax seed/water substitution) so far, this has worked for me.

  last weekend we had a quickie bday cake for her on her actual bday and just used a box mix with a quarter cup of applesauce, 1 T milled flax seeds, 3 T water for the eggs….super moist and you’d never miss the eggs. also, no caving in.

  if you’re interested, i have a list at home i can scan and email you of all the egg substitutions and whether they’re best for leavening or moisture/stickiness. email me if you’re interested at vboos at hotmail dot online. good luck.

  Reply1
• 

  vicki March 7, 2012 at 7:53 am MST

  duh, i forgot to put the one change that we make to the allrecipes.online recipe!

  1Tbsp white vinegar

  (my friends MIL made it this way when she made it for my daughter to be able to join a bday party and i havent changed it or asked her why the vinegar)

  Reply1
• 

  Crystal March 7, 2012 at 8:04 am MST

  I’m pretty sure the vinegar reacts with the baking soda, and that’s what allows the cake to rise 🙂

  Reply1
• 

  vicki March 7, 2012 at 8:43 am MST

  similar to making a volcano in elementary school science? 🙂

  Reply
• 

  Brandy March 7, 2012 at 10:32 am MST

  look up vegan recipes. I make eggless cupcakes and muffins all the time and they turn out great. 🙂
  I just bought this book: https://www.amazon.online/Sticky-Fingers-Sweets-Super-Secret-Recipes/dp/1583334637/ref=sr_1_1?ie=UTF8&qid=1331141491&sr=8-1
  OMG! delish! You don’t have to have meat by-products to have yummy baked goods 😉

  Reply
13. 

    tiffany March 6, 2012 at 9:25 pm MST

    What a great way to trick my husband into eating cauliflower! 🙂

    Reply
14. 

    Emily March 6, 2012 at 9:31 pm MST

    Collin, I am on a gluten free diet. Maybe you could try a tsp of xanthan gum to your recipe the next time. The gluten free flours need a bit of “leavening” to help the baked good get fluffy. Good luck!

    Reply3
• 

  laura March 6, 2012 at 10:03 pm MST

  Where do you find the xanthan gum? And do you know of any other substitutes by chance?

  Reply1
• 

  Estrellita Bell March 6, 2012 at 10:51 pm MST

  I found xanthan gum at Whole Foods.

  Reply
• 

  Beth B. March 7, 2012 at 7:19 am MST

  what exactly is xanthan gum? I’ve seen it in a few things at Harry’s and Whole Foods. Thinking it’s not paleo friendly, but I’m not sure?

  Reply1
• 

  Emily March 16, 2012 at 7:24 pm MST

  Xanthan gum (or guar gum) is a “leavening” agent that helps gluten free baked good rise or get fluffy like gluten-containing items. Gluten is a protein in some grains that gives dough it’s stretchiness. If you’ve ever handled gluten free bread dough, it’s not at all like regular dough that you can knead. By adding one or the other of these gums, it helps gf products taste more like what we think of as “normal.”
  I’ve found both guar gum and xanthan gum at the grocery in the health food section, or gluten free section.
  Hope this helps!

  Reply
• 

  Melnda March 7, 2012 at 11:53 am MST

  Instead of Xanthan Gum, we typically use Guar Gum. Same “rising” results but much less spendy…

  Reply
15. 

    Erin March 6, 2012 at 9:31 pm MST

    I make my cauliflower mash (that’s what we call it) by steaming cauliflower in some homemade chicken stock (~1c per head). After it’s done steaming, I dump out the broth into a holding bowl and start “mashing” with the emulsion blender. Slowly add back stock until you hit your desired consistency.

    I’ve quickly learned that adding stock to almost anything makes it a little more flavory. 🙂

    On the same note, I feel like the thing we are constantly making is chicken stock! I boil chicken at least every other weekend!!! We’ve started using so much stock, that I don’t even bother freezing… We just keep it in a Rubbermaid jug in the fridge!

    Reply
16. 

    Mila March 6, 2012 at 9:34 pm MST

    Would love the recipe to those muffins 🙂

    Reply
17. 

    Shanna March 6, 2012 at 9:36 pm MST

    I made some mocked mashed potatoes a few nights ago and wanted to see if I could fool my son….and I did! He loved them and once I’m out of potatoes I think I will just stick to them. Anyway to get veggies in him!

    Reply
18. 

    Kristin March 6, 2012 at 9:44 pm MST

    Collin… Ive made mashed cauliflower for years now. I make mine with my food processor. I boil it til soft and drain then dump it into processor with milk butter and a tad of sea salt and pepper. I swear they are so creamy and fluffy u cannot tell. I fact my uncle thought they were mashed potatoes on thanksgiving when making his plate. Lol. 🙂

    Reply
19. 

    Beth C March 6, 2012 at 9:57 pm MST

    I too use organic chicken stock in my faux mashed potatoes. And I’ve heard these are good. https://www.robbwolf.online/2011/04/21/recipe-paleo-banana-bread/

    Reply1
• 

  Beth B. March 7, 2012 at 7:23 am MST

  Thanks! I’m obsessed with Banana Bread, so I’m going to make this paleo friendly recipe 🙂

  Reply
20. 

    Jo March 6, 2012 at 10:10 pm MST

    Looks so yummy! I have this recipe on my fridge but we were too scared to try it. We will definitely try it with the sweet potato added! Thanks for the tip.

    Does anyone know if you substitute coconut flour in recipes that call for the almond flour do you use the same amount? I had read coconut flour goes a long way so use half of regular flour, but not sure how it onlinepares to almond. We have nut allergies and so I was told we could use the coconut instead since it’s not really a nut. Thanks in advance.

    Reply
21. 

    victoria March 6, 2012 at 11:02 pm MST

    love, love, love cauliflower mashed ‘potatoes’! i usually put horseradish in them for a bit of a kick and garlic, too. yummers. if you give them a go in the blender or use an immersion blender they get a nice, creamy consistency, too.

    Reply
22. 

    Olga March 6, 2012 at 11:22 pm MST

    Just to make sure: are we speaking about yams (the orange ones) or sweet potatoes (the yellow ones) here?

    Reply1
• 

  Missy March 7, 2012 at 10:31 pm MST

  Most “yams” sold in the US are actually just sweet potatoes. The orange and yellow flesh are just different species.

  https://www.marksdailyapple.online/difference-yams-sweet-potatoes/#axzz1oV4gFzoB

  Reply
23. 

    Maegen March 6, 2012 at 11:46 pm MST

    I’m trying to figure out why it need coconut milk.
    Is that a dopey question?

    Reply1
• 

  Ashley March 7, 2012 at 6:54 am MST

  You can probably use regular milk, but I think Collin is cutting out dairy. Hence the coconut milk 🙂

  Reply
24. 

    Da March 7, 2012 at 12:37 am MST

    Try Japanese Sweet Potato! I buy them from Whole Foods Market. It tastes amazing. You cannot go back to the old sweet potato anymore. They are red-brown outside, white with slight grey-yellow tone inside. When you cook them, they turn beautiful yellow.

    Reply
25. 

    MamaJ March 7, 2012 at 1:08 am MST

    Collin, can you taste the coconut in it? I love all your new Paleo recipes. Thanks for sharing w/ us!

    Reply
26. 

    Kim March 7, 2012 at 4:06 am MST

    That coconut milk isn’t that a high calorie item? Can’t use 2%?

    Reply2
• 

  Gil March 7, 2012 at 6:27 am MST

  Had to smile, Kim…2% in our home IS high cal.
  I only do Fat-free.

  Reply
• 

  Vicki March 7, 2012 at 7:27 am MST

  Not watching calories….where has calorie counting really ever gotten this country?
  overall, coconut milk and almond milk are healthier …and in this case going for dairy free.

  Reply1
• 

  Laura March 7, 2012 at 9:17 am MST

  I lost 45 pounds by counting my calories. I did not join any weight loss program.

  Reply1
• 

  Emilytwinmom March 7, 2012 at 9:54 am MST

  Congratulations on the weight loss Laura, yay for you!

  Reply
27. 

    marie March 7, 2012 at 4:47 am MST

    I had to laugh when I saw the muffins because I can wholeheartedly relate. Much of my baking looks just like that!(: I’m sure they tasted good though!!

    Reply1
• 

  andrea March 7, 2012 at 5:46 am MST

  martha stewart has an article in Aprils “Living” Ask Martha section that explains why cakes sink in the middle….may be the same for muffins? She say’s it is a flour to leaven ratio. “For every cup of flour there should be one teaspoon of baking powder or quarter teaspoon of baking soda” maybe this will help!

  Reply
28. 

    Gil March 7, 2012 at 6:24 am MST

    If you’re dining out, try Ruby Tuesday for the mock mashed potatoes. I eat low-carb and they do them really well.
    RT also has a new selection on their menu, where you can get the salad bar and 2 sides-PERFECT for low-carb/ low cal dining.

    Reply
29. 

    Cheryl March 7, 2012 at 6:30 am MST

    Collin – I can’t thank you enough for this recipe. I love,love love mashed potatoes. However I also have not been satisfied with the cauliflower mashed potatoes yet. I am anxious to try this recipe!

    Reply
30. 

    heather b March 7, 2012 at 6:51 am MST

    COLLIN-try a muffin top pan instead of a regular deeper style muffing pan next time 🙂

    Reply
31. 

    andrea March 7, 2012 at 7:30 am MST

    The best kind of sweet potato I have ever tasted is Oriental Beauty. They can be hard to find but they are so good!! The skin is almost a ruby and the inside is white, but firmer than other sweet potatoes and much more flavorful.

    Reply
32. 

    Lori March 7, 2012 at 8:48 am MST

    Baking soda should make them rise.

    Reply
33. 

    Brandy March 7, 2012 at 11:20 am MST

    Here’s an awesome vegan Chocolate Banana Zucchini Bread (I made them as muffins). I couldn’t keep my kids from gobbling them down! Not too sweet too, which I liked.

    https://www.anjasfood4thought.online/2010/08/vegan-chocolate-banana-zucchini-bread.html

    If you’re not egg-free, you can use 2 eggs in place of the flax mixture

    Reply
34. 

    Kimberly Anderson March 7, 2012 at 1:00 pm MST

    Collin,
    I’ve used coconut flour along in my muffins and it really makes them puff up:). There’s a book on amazon all about cupcakes and muffins made with coconut flour if you’re interested:). Hope this helps!

    Reply
35. 

    midget March 7, 2012 at 1:22 pm MST

    Ewww, mashed cauliflower? I love cauliflower, but in florets, so I can identify what I’m eating. But then i also don’t see that mashed potatoes are appealing enough to make a fake version.

    Reply
36. 

    LC May 28, 2012 at 5:07 pm MST

    Can anyone tell me how much this makes? Is this recipe enough for a family of 3 w/ some left over? Thanks!

    Reply