Cauliflower Mashed "Potatoes"

Its easy to miss potatoes on a Keto diet. Though I'm still working on a "French fry" alternative, this mashed "potato" recipe will definitely satisfy your cravings. I love to serve this with keto meatloaf or roasted tri-tip and gravy—which is always a crowd pleaser at our house!

​Ingredients:
3 heads cauliflower, cut into florets
3-5 garlic cloves, peeled
4 tablespoons grassfed butter (I recommend Kerrygold)
2-3 tablespoons heavy whipping cream 
4 oz cream cheese
2-3 tablespoons sour cream
1/8 teaspoon garlic powder 
salt and pepper to taste

Appliances/Tools:
**For BEST results** Handheld immersion blender (I use a similar one)
Otherwise you can use a blender or food processor
​

Directions Cake:

1. Bring a large pot of water to boil. Add a pinch of salt to the water.
2. Add cauliflower florets and whole garlic cloves to the water. Boil for 20-25 minutes until the cauliflower is fork tender.
3. Once the desired doneness is achieved, turn off the stove, remove the pot from the heat and drain the water.
4. Return the cauliflower and garlic cloves to the empty pot. The pot should still be warm.
5. Add the remaining ingredients–butter, heavy cream, sour cream and garlic powder to the pot. 
6. Using the immersion blender, blend the cauliflower into a smooth mixture. With the blender on, slowly lift up and down moving to different places in the pot to blend. 
7. TIP: try not to over-blend or your "potatoes" will lose its consistency and become too watery/wet.
8. Add additional heavy cream 1 tablespoon at a time until you've reached the desired thickness.
9. Salt and pepper your mashed-cauli to taste. 

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