Garlic Mashed Faux Tatoes Recipes

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

"MOCK" GARLIC MASHED POTATOES

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

GARLIC MASHED CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

MASHED FAUX-TATOS

Steps:

• Remove the stem and any leaves from the cauliflower. Cut into small florets (the smaller pieces cook faster). Place cauliflower in a steamer basket and steam over simmering water until soft, about 10-15 minutes depending on how big the florets are. You want it very tender. Drain well and set aside with the lid of the pan removed for any remaining steam to evaporate. Cut the cream cheese into small cubes and place in a large bowl. Add the cooked cauliflower to the cream cheese and mash with a potato masher or electric mixer. Hand mashed will be chunkier and the mixer will make it smoother. Add butter, salt, and pepper to taste.

GARLIC MASHED FAUX-TATOES

Steps:

• Bring a large pan of water to a boil over high heat. Meanwhile, cut the cauliflower into small florets. Place in the boiling water and cook for 6-8 minutes or until the cauliflower is easily pierced with a fork. Drain well then spread the cauliflower out on paper toweling to dry. Combine the cauliflower, cream cheese, Parmesan, garlic, chicken base, and black pepper in a food processor. Process until smooth, scraping down the sides of the workbowl as needed. Transfer the cauliflower puree to a serving dish and garnish with chives and top with butter.

FAUX-TATOES/CAULIFLOWER

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces.
• Cook in boiling water for about 6 minutes, or until well done.
• Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

ROASTED GARLIC FAUX-TATOES

Steps:

• Take garlic bulbs, slice the top off, but leave the skin. There should be a little of each clove open at the top.
• This recipe is dependant on taste, But be prepared, and roast extra for your roommate, the neighbour, strangers walking past your house, because once you fill the building with that rich roasted garlic smell you'll have people "stopping in"
• Pour a generous amount of oil over your bulbs
• Place in the oven and let the roasting magic happen
• The lower and slower you can roast the garlic the better, 300F for an Hour is good, but 200F for 2 is better, just depends on how much time you have
• Grate or Dice the Cauliflower head into small pieces, Put into a medium sized pot and cover with water
• Bring to a boil, reduce heat and let simmer another 6-8 min
• Test with a fork if it gives way it is ready, drain well
• The more water you can get out the better,
• Put back into the pot and whip with a hand mixer
• Add the Roasted Garlic, once cooled you can squeeze it from the bottom and it pops out. Discard the skin but keep that oil! (We used it to roast other Veggies) continue to whip
• Slowly add in the Ghee or Butter until its combined and the garlic is smoothly blended into the Cauliflower
• Scoop into a serving dish or right onto your plate! Sprinkle Dehydrated Onions and Chives over top.
• Add Salt and Pepper to taste

DELICIOUS CHORIZO MEATBALLS WITH MASHED FAUX-TATOES

Steps:

• 1. Preheat the oven to 425°F. 2. In a medium-sized mixing bowl, mix the ground pork, spices, and apple cider vinegar with your hands until well combined and the spice mixture looks evenly dispersed. 3. Form the meat into a dozen 1-ounce meatballs, and then place in an oven-safe baking dish or on a baking sheet. Bake for 20-25 minutes. 4. While the meatballs are in the oven, chop the cauliflower into roughly 2-3 pieces. 5. Steam the cauliflower until it is fork-tender, then place it in a food processor. Add the butter, Herb Salt Blend, and black pepper. 6. Puree until smooth and creamy. 7. To prepare the Herb Salt Blend. Preheat the oven to 250°F or the lowest setting (a "warm" setting will work, too). 8. Spread individual herbs on their own baking sheets and dry in the oven until they break apart when handled between your fingers. This takes roughly 4 hours. 9. Using a food processor or a mortar and pestle, grind dried herbs and salt to your desired consistency. Re-dry the herb salt in the oven if there is any remaining moisture. 10. Store the herb salt in glass jars in a cool, dry place. Notes: Substitute beef or a combination of pork and chicken. Double or triple the recipe and make extras for leftovers or to freeze for later use. If you make these as described, they are pretty spicy! I've made them with 1/2 the Chorizo Spice Blend and still enjoyed them. If you don't have a food processor, mash the cauliflower by hand with a potato masher. I have never made the Herb Salt Blend as described. I'm sure it would be delicious, but I have always swapped in my own spice blend or used a blend from The Spice House in Geneva.