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Home » Slow Cooker Beyond Easy Faux Mashed Potatoes
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Slow Cooker Beyond Easy Faux Mashed Potatoes

February 11, 2010 by Kathy Hester 2 Comments

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Slow Cooker Beyond Easy Faux Mashed Potatoes

On my eating plan there is no white potatoes for 3 months. After that, I can have them once a week, which is plenty. I miss my chili potato, but bean chili goes great over sweet potatoes too!

In the winter it’s fairly hard to give up mashed potatoes so I came up with this compromise. You can just use cauliflower or parsnips by themselves. I just like them together too. You could also add in wasabi or roasted garlic to make them fancy.

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Slow Cooker Beyond Easy Faux Mashed Potatoes (gluten-free)

Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Servings: 4 servings
Calories: 65kcal
Author: Kathy Hester

Ingredients

  • 1 large head of cauliflower broken into small 'trees' (frozen is fine too)
  • 4 -5 parsnips chopped (peel if not organic)
  • optional - 2 cloves garlic minced
  • filtered water
  • 1/2 - 1 cup milk of your choice I use unsweetened soy or almond milk
  • 1/4 cup Earth Balance
  • salt and pepper to taste

Instructions

  • The night before: Peel the parsnips if they aren't organic. Chop the parsnips and break down the cauliflower. Store in the fridge until morning.
  • In the morning:
  • Place the veggie in the slow cooker.
  • Add about 1-2 inches of water.
  • Cook on low 6 – 8 hours.
  • Before Serving:
  • Pour out some of the water if needed - you don't want this to be too soupy.
  • Add ½ cup milk and Earth Balance and use immersion blender. You have to keep at it until they look like mashed potatoes. (They will - I promise!).
  • Season to taste.
  • Serve with some mushroom gravy over it for a special treat.

Nutrition

Calories: 65kcal | Carbohydrates: 14g | Protein: 3g | Sodium: 47mg | Potassium: 575mg | Fiber: 4g | Sugar: 4g | Vitamin C: 75.9mg | Calcium: 46mg | Iron: 0.8mg
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Filed Under: Fall, Side Dish, Winter Tagged With: cauliflower, creamless, crock pot, crockpot, fake mashed potatoes, Gluten-free, heart healthy, low calorie, low carb, mashed potatoes, parsnips, recipe, Side Dish, slow cooker, Vegan, Vegetarian

Previous Post: « Slow Cooker Beyond Easy Veggie Soup
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Reader Interactions

Comments

  1. Cara

    February 11, 2010 at 4:21 pm

    We are big cauliflower fans and always eat it in place of mashed potatoes! I steam the cauliflower alogn with some peeled garlic cloves, so you could just as easily throw those in the slow cooker if you don’t have roasted garlic on hand. I like to blend mine with a splash of milk and some goat cheese.

    Reply
  2. Money Funk

    February 26, 2010 at 8:02 pm

    This sounds yummy! Although, I have never cooked with Parsnips.

    I love Cara’s idea, too.
    Going to try me some mashed cauliflower. Now, if I get it pass the family then…. SCORE! 😉
    I just got them addicted to Almond Milk. So I am on my way.

    Reply

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