My recipe for keto mashed “potatoes” uses cauliflower… but before you close this post… stay with me a moment!
When you follow the steps I outline below and in the video, you'll find this version of creamy keto ‘potatoes' is almost just like the real thing.
The best part?
It's simple and requires only a few ingredients.
Making Keto Mashed ‘Potatoes'
You could make these keto mashed potatoes from a whole cauliflower if you wish, but to make things easier (we love easy!) we decided to start with riced cauliflower.
For this medium sized batch, you'll need two sixteen ounce packages of cauliflower riced cooked to package directions.
If you want your potatoes to be extra savory, we recommend pan frying them in a few tablespoons of avocado oil.
However, to make this incredibly easy– you can also just microwave the cauliflower rice according to package directions.
Food Processor vs. Blender vs. Immersion Blender
Having tried all three, we prefer using our food processor because it gets the most consistently creamy results and is less of a hassle to clean up than our blender.
Keto Mashed “Potatoes”
- Cook riced cauliflower according to package directions
- Puree all ingredients together in a food processor until smooth
- Serve with toppings of your choice! Shown with herbed butter.
Seasoning Options for Keto Mashed ‘Potatoes'
Now that you've made these once, get creative with different flavor combinations!
Toss in a handful of sharp cheddar cheese.
Add a half tsp of garlic powder.
Shred a quarter cup of real Parmesan and throw that in or sprinkle on top.
Add a dollop of sour cream.
Top with sliced green onions and bacon crumbles.
What are your seasoning/topping ideas? Share them in the comments below!