SUPER-ULTRA-LOW-CARB Mashed Potatoes!!! (faux recipe)

 

 

Looking to really enjoy some decadent, creamy mashed potatoes and do not want to wait until dark ? Well, now you can using a simple substitution, cauliflower!  Trust me, you won’t know the difference! Homemade mashed potatoes have never tasted so delicious.

 

 

 

Ingredients:

• 2 lbs of cauliflower (usually 2 heads, but will greatly depend on size)

• 1 stick of butter (can use lactose-free)

• ½ c heavy cream (we use whipping cream)

 *for lactose free version you can substitute the cream with coconut cream.

 

We use this brand from Auto Mercado since it only has two ingredients: coconut and water. No preservatives or gum thickeners. Place your can of coconut milk in the fridge over night (or in the freeze for an hour if you’re in a hurry) and scrap off the harden cream to use as a replacement in this recipe).

• Salt & pepper to taste

 

Directions:

Divide cauliflower into florets that are all roughly the same size and steam until tender (we use the microwave to steam because its the fastest).

Meanwhile, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream, butter, and salt and pepper (you can also add garlic, onion powder, or rosemary).

 

Garnish with chives or parsley, and serve hot with pats of butter.

Recipe Card

SUPER-ULTRA-LOW-CARB Mashed Potatoes!!! (faux recipe)

Ingredients:

• 2 lbs of cauliflower
• 1 stick of butter (can use lactose-free)
• ½ c heavy cream

(we use whipping cream, for lactose free you can substitute coconut cream. We use this brand from Auto Mercado since it only has two ingredients: coconut and water. No preservatives or gum thickeners. Place you can of coconut milk in the fridge over night and scrap off the harden cream to use as a replacement in this recipe).

• Salt & pepper to taste

 

Directions:

1. Divide a head of cauliflower into florets that are all roughly the same size and steam until tender.
2. Meanwhile, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream, butter, and salt and pepper (you can also add garlic, onion powder, or rosemary).

Garnish with chives, and serve hot with pats of butter.