These keto mashed potatoes are perfectly moist and creamy, but made WITHOUT potatoes! No cauliflower needed, a secret ingredient mimics potatoes without the carbs!
Now we all know that traditional potatoes are not compatible with the keto diet. Most keto mashed potato recipes use cauliflower instead, but I’ve never found it to be the best substitute. It never gets as thick or creamy as mashed potatoes should. It also has a subtle cauliflower flavor that is very clear. Instead, I use another low-carb vegetable: rutabaga!
Using rutabaga as a potato substitute is a real game changer. I first tried it in a keto potato salad and couldn’t tell the difference and the same is true for this dish. This mashed potato substitute is moist and perfectly smooth. It is flavorful, buttery, and tastes like real potatoes!
What I love about this keto mashed potato recipe is how easy it is to make! It’s great for parties or big dinners, but also fantastic as a weeknight vegetable side dish. Pour over some keto sauce and you have an instant comfort food fix!
Ingredients
Rutabaga – also known as rutabagas, this vegetable replicates mashed potatoes.
Butter – salted or unsalted butter works.
Heavy cream – adds creaminess and works much better than milk or half cream. Heavy cream will need to be reheated before adding to the mashed potato.
Salt and pepper – to taste.
Instructions
Start by putting the chopped rutabaga in a pot of salted water. Bring it to a boil and let it cook until it is tender. Next, drain the rutabaga and, using a hand blender, puree it until smooth. Now slowly add the melted butter and hot heavy cream until creamy. Transfer to a serving bowl and enjoy immediately.
Tips for making the best recipe
When adding the cream, be sure to add it slowly so that it doesn’t become runny. If you want it to be creamier, add more cream.
The heavy cream should be warmed so that it can soften the cooled rutabaga.
For an even thicker texture, you can replace half of the heavy cream with softened cream cheese.
Add other flavors, such as minced garlic, Italian seasonings or even a hint of smoked paprika.
Storage, Freezing and Reheating Instructions
To store: Store leftovers in the refrigerator, covered, for up to 3 days.
To freeze: Place cooled keto mashed potatoes in an airtight container and store in the freezer for up to 2 months.
To reheat: Cook mashed potatoes in 30 second increments in the microwave until hot or in a small saucepan on the stovetop until hot.
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