Low-Carb Mashed Potatoes {with dairy free option}
For me, one of the first foods that come to mind when I hear comfort food is mashed potatoes. Maybe because they’re usually (or should be!) filled with butter or maybe it’s because it’s an excuse for me to pour gravy over something (not that I need an excuse)…honestly, it’s probably both of those things.
Mashed potatoes are rich and cozy. They just make you feel good! Except when you eat too much and just feel heavy and gross – you know what can help eliminate that? This recipe!
These low-carb mashed potatoes are actually half red potatoes and half cauliflower! You still get all of the delicious flavor of classic mashed potatoes, but half of the carbs and some actual nutrition from the cauliflower! That’s a win-win in my book!
You cook them both in the same pot at the same time – doesn’t get any easier! You can choose the dairy free route, but trust me, real butter, or at least ghee, makes all of the difference!
| Cook Time | 25 minutes |
| Servings |
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- 4 cups Chopped red potatoes 1-1 1/2" pieces (peeled or unpeeled)
- 16 oz Frozen cauliflower florets sub fresh cauliflower
- 8 cups Water approx.
- 1 1/2-2 tsp Pink salt
- 1 stick Salted grass fed butter or ghee
- 1/2 tsp Garlic powder
- 3 tbsp Sour cream or greek yogurt sub almond/cashew yogurt or lactose free sour cream
Ingredients
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- In a large pot, bring to a boil 8 cups of water.
- Add chopped potatoes and cauliflower florets.
- Cover and cook over medium heat for 20 minutes or until the potatoes are fork tender.
- Drain water from potatoes and cauliflower.
- Add butter, sour cream/yogurt, salt, and garlic powder to the pot.
- Mash or whip with a mixer until desired consistency is reached.