Low Carb Mashed Potatoes Recipes

Steps:

• Peel potato and cut in 1/2 inch cubes.
• Add potato and cauliflower florets to saucepan.
• Cover potato and cauliflower with water and bring to a boil.
• Reduce to a simmer and cook until tender, about 15 minutes.
• Drain.
• Return pot to stove to remove excess water.
• Add buttermilk to the pan and mash/puree until smooth.
• Beat egg and slowly add to mixture, mixing constantly.
• Let the mixture sit with the lid on to make sure the egg cooks.
• Salt and pepper to taste.
• Sprinkle chives over the potatoes.

Steps:

• Peel and chop rutabegas into bite size peices. Place in a saucepan and cover with water. Add the tsp of salt and bring to a boil. Gently boil on medium high heat until soft when pricked with a fork (about 15 minutes).
• Strain the rutabega peices and place them in a bowl. Mash the rutabegas until they are a desired consistency and add the sourcream, butter, pepper chives, additional salt to taste, and stir to combine.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
• Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

Steps:

• In a large cooking pot add cauliflower and water.
• Cook on medium high until cauliflower is soft (about 15 minutes).
• Drain cauliflower.
• In a large bowl add cauliflower, butter, sour cream, garlic (optional), salt and pepper.
• Mash with a potato masher or use a hand mixer on low speed until creamy.