Remembering Kevin Moore

Low-Carb Mmm Mmm Mock Mashed Potatoes Recipe

Making an mmm mmm mock mashed potatoes masterpiece

It’s a shame that so many people think that livin’ la vida low-carb is all about depriving yourself of foods that you think you can’t live without. In my experience, that is simply not the case at all. When you make smarter choices about what you allow to go inside of your mouth, the result can be as equally if not MORE delicious than the original dish you started out with.

Take, for example, mashed potatoes. This is one recipe you CANNOT have when you are following a healthy low-carb lifestyle. Potatoes are not an integral part of any effective diet plan because of their negative impact on blood glucose and insulin levels. But who says you have to use potatoes to get that same taste and texture of mashed potatoes? My low-carb blogging buddy Kent Altena offered up his own Mashed Fauxtatoes video recipe using cauliflower instead of potatoes and I even shared my own mashed cauliflower recipe in late 2008 that would fool even the most ardent skeptic.

Today, our friends at Low-Carb Connoisseur serve up their own version of mock mashed potatoes with the use of the ever-popular cauliflower and even a variation using of all things TURNIPS! Yep, you read that right! Keep reading and try these low-carb alternatives to one of the all-time favorite comfort foods. ENJOY!

2 10-ounce packages frozen cauliflower (or fresh 3/4 head)
1 tsp chicken bouillon granules
1/4 tsp white pepper
1 tsp minced onion flakes (optional)
2 Tbs butter
2 Tbs heavy cream

Preheat oven to 375°F.

Cook cauliflower in microwave or on stove top until it is VERY done–fall-apart fork tender.

Drain well and mix cauliflower with all other ingredients except cream in food processor or with a powerful mixer (hand or stand). Mixing with mixer will give “lumpier” results than a food processor, but some people feel the lumps make it seem even more like mashed potatoes.

Add cream slowly and mix again. (You must be careful adding liquid. If you add too much, you are in for trouble. Your dish may take a tiny bit more or less than the called for amount of cream.)

Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra butter or margarine on top if you like an extra buttery “potato” flavor and a bit of paprika sprinkled on top adds nice color as well. Bake 15-20 minutes until hot.

For those of you who think they would not like this dish because they are not fans of cauliflower, I implore you to try it–you’ll be hard pressed to tell it from mashed potatoes–it does not taste like cauliflower at this point. Really.

Makes 4-6 Servings. 5-7g net carbs per serving.

ALTERNATE VARIATIONS: Instead of using cauliflower, you can also use turnips! Yep, for this method, peel and dice turnips to very small squares and boil until extremely tender (just short of mush!). Use the method above, or skip the oven step if you prefer since they hold their shape better than cauliflower. They have a very potato taste also–you would not guess these started their lives as turnips!

For a REALLY rich Mock Mashed Potatoes dish, add 2 ounces of Philadelphia Cream Cheese (softened) before adding to the mixer/food processor. Adjust carbs accordingly. Turnips have slightly LESS carbs than cauliflower (and more fiber) so there’s no worry of over-carbing.

  • a Canadian reader

    Just giving a little heads-up here. Don’t confuse turnips with rutabaga like I did. Rutabaga has double the carbs.

    Yikes! Great advice.


  • Lori B.

    I wish I weren’t so far away, I would love to come over to your house for dinner to try this, because with all respect, I don’t believe anyone could fool me with cauliflower. In the recipe that I tried, (Dana C.’s deluxe fauxtatoes) even with salt and pepper and all that lovely cream and butter and cream cheese, it still tastes like (gack!) cauliflower! :-/

    Awww, sorry it doesn’t work for you. I’ll whip you up a batch someday if you make it to SC. 🙂


  • Jimmy, I love faux-tay-toes and have been making them since last fall. I’ve lost nearly fifty pounds since mid-november, and I’m still dropping at a reasonable 1-3 pounds a week by living low carb.

    Is it like real mashed potatoes? No. I don’t expect it to be a perfect replica. However, as an acceptable and delicious alternative, it’s great. What’s more, it’s a snap to make! No peeling!

    CONGRATS, Lena, on your low-carb weight loss! WOO HOO!


  • OnPoint

    I don’t bake mine. I steam the cauliflower and then use a mixer to make my faux mashed potatoes – then done. I have found that if I add cream cheese, I have to let the cauliflower cool first to keep the cream cheese from curdling/souring.

    If you want a cheesy mashed cauliflower, you can use 1/2 cup cheddar for 2 bags or a packet of cheese powder from a mac/cheese box.

    If you bake, you can add 1/4 tsp of Xanthum gum, but I woudn’t try it w/o baking, b/c Xanthum can make foods slightly slimy.

    Secret ingredient for thickness (Shhhh!) – 2T low carb instant mashers

    GREAT modifications, OnPoint! 🙂