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Potatoes aren't really a vegetable, they're a tuber, and full of starch - complex carbohydrate - which is just 3 or more sugar molecules linked together. And although they may digest a LITTLE slower than simple sugars, it's sugar in your system none the less.
Many people were brought up on meat and potatoes (and bread), and it's very hard to give them up.
Luckily there's many other veggies that make great substitutes.
FOR MASHED POTATOES:
There's probably more veggies suitable for mashed "taters" than any other way to fix them. Just make sure you season them up with butter, cream, broth, salt and pepper, and anything else that tastes great in your spuds - cream cheese, sour cream, yogurt, garlic. You can also top them like LOADED MASHED TATERS, with shredded cheddar, bacon bits, green onion. Or bake them again for a Twice Baked tater dish. But a nice gravy of meat drippings with cream over the "faux" mashed taters is sure comfort food!
Frozen or fresh cooked cauliflower, small peeled and boiled rutabagas or turnips work well for this.
FOR POTATO SALAD:
I find there's 2 kinds of potato salad - cubed potato salad and "smashed" potato salad. For the latter, if you chop a fresh head of cauliflower into approximately 1/2 inch pieces, then steam, boil, or microwave it with some water, then drain - it makes a wonderful substitute for potatoes in a "smashed" potato salad variety.
For a cubed potato salad, peel and cube several small turnips and boil in water until soft with some pickle juice. Then mix as usual with your mayo (or Miracle Whip), mustard, pickles and other ingredients you like in potato salad. Don't tell anybody what it is and they'll never know the difference.
FOR STEWS:
Turnips of course! And they won't disintegrate like potatoes will.
FOR HASHED BROWNS:
Daikon radish or jicama shredded up and fried with diced onion and green pepper make a good substitue for hashed brown potatoes. If the jicama is too crunchy for you, you can boil then drain the shredded jicama before frying.
FOR FRIED POTATOES:
Peel red radished and dice or slice and saute in bacon grease. YUMMERS!!
and the hardest to duplicate FRENCH FRIES!!
Julienned daikon radish makes a passable although slightly limp french fry...but dip it in Heinz Reduced Sugar Ketchup and it goes well with a BBQ burger.
Battered and deep fried green beans are a good dipping item as well, even though you'd never mistake them for potatoes.
Jicamas are so crunchy, I'll have to try julienning and frying them up.
Many people were brought up on meat and potatoes (and bread), and it's very hard to give them up.
Luckily there's many other veggies that make great substitutes.
FOR MASHED POTATOES:
There's probably more veggies suitable for mashed "taters" than any other way to fix them. Just make sure you season them up with butter, cream, broth, salt and pepper, and anything else that tastes great in your spuds - cream cheese, sour cream, yogurt, garlic. You can also top them like LOADED MASHED TATERS, with shredded cheddar, bacon bits, green onion. Or bake them again for a Twice Baked tater dish. But a nice gravy of meat drippings with cream over the "faux" mashed taters is sure comfort food!
Frozen or fresh cooked cauliflower, small peeled and boiled rutabagas or turnips work well for this.
FOR POTATO SALAD:
I find there's 2 kinds of potato salad - cubed potato salad and "smashed" potato salad. For the latter, if you chop a fresh head of cauliflower into approximately 1/2 inch pieces, then steam, boil, or microwave it with some water, then drain - it makes a wonderful substitute for potatoes in a "smashed" potato salad variety.
For a cubed potato salad, peel and cube several small turnips and boil in water until soft with some pickle juice. Then mix as usual with your mayo (or Miracle Whip), mustard, pickles and other ingredients you like in potato salad. Don't tell anybody what it is and they'll never know the difference.
FOR STEWS:
Turnips of course! And they won't disintegrate like potatoes will.
FOR HASHED BROWNS:
Daikon radish or jicama shredded up and fried with diced onion and green pepper make a good substitue for hashed brown potatoes. If the jicama is too crunchy for you, you can boil then drain the shredded jicama before frying.
FOR FRIED POTATOES:
Peel red radished and dice or slice and saute in bacon grease. YUMMERS!!
and the hardest to duplicate FRENCH FRIES!!
Julienned daikon radish makes a passable although slightly limp french fry...but dip it in Heinz Reduced Sugar Ketchup and it goes well with a BBQ burger.
Battered and deep fried green beans are a good dipping item as well, even though you'd never mistake them for potatoes.
Jicamas are so crunchy, I'll have to try julienning and frying them up.
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