Having loaded keto mashed potatoes with a creamy, garlic and butter flavor is easy to make and possible on keto. They are a healthy, low carb option and the key to great taste is packing them full of flavor!
Anything with potatoes is something major to miss when starting keto when eating lunch or dinner. We do have options with most using cauliflower the catch is flavor. You can make cauliflower taste amazing when you season it properly. If you leave it plain even with cauliflower rice expect it to taste just like what it is, cauliflower.
How To Make Keto Mashed Potatoes
- Salted Butter
- Minced Garlic
- Salt & Pepper
- Chives (garnish)
Making The Recipe
To start, in a small pan you want to infuse the butter with garlic. On a medium heat, heat butter then add in minced garlic. Keep the heat controlled because you don’t want to burn or cook your butter away. Sauté the garlic in the butter for about 2 minutes then turn the heat off.
Next, cut up the cauliflower head into pieces. Turn on a large pot of water to a boil. Once boiling add in a teaspoon of salt then toss in the raw cauliflower. Cover then cook for about 15 minutes until tender. You should easily be able to pierce the cauliflower with a fork.
Then, in a food processor add cauliflower. Start to blend then in the top spout slowly pour the garlic butter in. If the mash looks to start clumping at the bottom stop, open it and give it a mix then replace the top and continue.
Now, when mash is done and smooth remove and season with salt and pepper to taste. Serve.
Helpful Recipe Tips
- Thicker mash, parmesan cheese that’s grated is a great way to do this. Honestly, outside of dairy the only way to make it thicker is less butter. This will result in a more chunky type of cauliflower mash. For a recommendation, cut the butter in half for this recipe.
- Thinner mash, this one is easy the more liquid you add the thinner it will get. You can add so much it turns into soup. Try things such as heavy cream, sour cream or even more savory things like chicken stock.
- Using heavy cream or sour cream, be careful with these. I have found it doesn’t produce much flavor for either due to the strong taste of the cauliflower. It makes the mix very liquid-like if you aren’t using something to thicken it back up. I don’t include these but I do want you to know your options in playing with it.
- Make it loaded, in the photos you’ll see where I added sharp cheddar cheese and bacon. You can’t go wrong with this.
- Gravy? Two great recipes for a gravy recipe would be in my keto chicken fried steak or just plain gravy. Check out sausage gravy as well, all keto friendly!
Frequently Asked Questions (FAQs)
Are Mashed Potatoes Keto?
No, but that is the purpose behind this recipe. Potatoes aren’t on the keto food list and should be avoided. Making a keto mashed potatoes recipe that has low net carbs will make you forget why you even need potatoes in the first place. A bowl of potatoes are loaded with carbs from the starches so avoid them at all cost on the keto diet.
Making The Best Cauliflower Mashed Potato Texture
There are a few keys to cauliflower mashed potatoes. I see many recipes use things from sour cream, cream cheese and heavy cream. When starting out I used these as well. With experience, I don’t bother with these things.
Unlike potatoes that have start adding all of these water based, liquidity ingredients make the cauliflower mash really runny. Cauliflower is already full of water and it only makes it more watery. Granted, they come back and fluff it up with cheese. Now, this does bring in the thickness and in some cases it works perfectly. Yet, suppose you want to stay away from so much cheese or dairy? Then what?
Above I give tips and advice on how to make the best version of the mashed potatoes that you and your family like.
What To Eat With Mashed Potatoes
- Parmesan Crusted Steak
- Keto Crack Chicken Thighs
- Tuna Cakes
- Salmon Cakes
- Keto Chicken Nuggets
- Almond Flour Chicken Tenders
- Buffalo Chicken Thighs
Keto Mashed Potatoes
- Food Processor
- 1 medium head of cauliflower
- 6 tablespoon salted butter
- 1 tablespoon minced garlice
- salt and pepper to taste
- In a frying pan on medium heat melt butter and add in garlic. Saute garlic on a controlled heat for 2 minutes where you don't burn or evaporate all of your butter. Turn off heat and set aside.
- Cut up chunks of the head of cauliflower. Start a pot of boiling water. Once boiling add in a teaspoon of salt then add in cauliflower. Cover and cook for 15 minutes or until fork tender.
- In a food proccesor, add in cauliflower then turn on machine. Slowly, add in garlic butter into top spout. If you notice the cauliflower stops moving around stop, then mix around and replace the top and continue.
- When cauliflower is smooth, remove. Finally, season to taste with salt and pepper then serve.