These keto mashed potatoes are perfectly fluffy and creamy, but made WITHOUT potatoes! No cauliflower needed, a secret ingredient mimics potatoes without the carbs!
Like most people, there are times where I crave comfort food.
Even since going keto, I’ve had a select few dishes I make whenever I’m craving something traditional carby, but minus the carbs. My go-to foods are pizza, cheese bread and mac and cheese, but whenever I’m craving something super comforting, my favorite thing to make is keto mashed potatoes.
Now, we all know that traditional potatoes are not keto friendly. Most keto mashed potato recipes use cauliflower instead, but I’ve never found that to be the best substitute. It never gets as thick or creamy as a potato mash should be. 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 truly a game changer. I first tried this out in a keto potato salad and couldn’t tell the difference and the same goes for this dish. This mashed potato substitute is fluffy and perfectly smooth. It’s flavorful, buttery, and tastes like actual potatoes!
What I love about this keto mashed potato recipe is just 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 gravy and you have an instant comfort food fix!
How do you make keto mashed potatoes?
- Rutabaga– also known as swedes, when mashed, this vegetable replicates potatoes.
- Butter– either salted or unsalted butter works.
- Heavy cream– adds extra creaminess and works much better than milk or half and half. The heavy cream will need to be warmed prior to adding it to the mash.
- Salt and pepper– to taste.
Start by adding the chopped rutabaga into a pot of salted water. Bring it to a boil and let them cook until tender. Next, drain the rutabaga and, using a hand mixer, break them down until smooth. Now, slowly add the melted butter and the warm heavy cream until creamy. Transfer into a serving bowl and enjoy immediately.
Tips to make the best recipe
- When adding the cream, be sure to do it slowly, so it doesn’t become watery. If you need it to be creamier, add more cream.
- The heavy cream must be warmed up, so it can soften the cooled rutabaga.
- For an even thicker texture, you can swap out half the heavy cream for softened cream cheese.
- Add some other flavors, like minced garlic, Italian seasonings, or even a dash of smoked paprika.
Storing, freezing and reheating instructions
- To store: Store leftovers in the refrigerator, covered, for up to 3 days.
- To freeze: Place the cooled keto mashed potatoes in an airtight container and store it in the freezer for up to 2 months.
- Reheating: Either microwave the mash in 30-second spurts until warm or in a small saucepan over stovetop until it is hot.
What to serve with keto potatoes
Frequently Asked Questions
Traditional mashed potatoes are not suitable for a keto diet. They contain far too many carbs that could easily kick someone out of ketosis.
There are several potato brands that are marketed as a lower carb potato. These include spud-lite and Carisma potatoes. While they are both lower in carbs than traditional potatoes, they still contain a significant amount.
If you don’t have rutabagas, you can use daikon or kohlrabi, but the flavor will not be the same.
Keto Mashed Potatoes (NO cauliflower!)
- 3 lbs rutabagas peels removed
- 1/4 cup butter melted
- 1/3 cup heavy cream warmed
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper
- Chop your rutabaga into bite sized pieces.
- Add the rutabaga into a pot of salted water. Bring it to a boil and cook it until tender.
- Drain the rutabaga and using a hand mixer or potato masher, mash until perfectly smooth. Add the melted butter. Slowly add the warmed heavy cream until thick and creamy.
- Transfer into a bowl and serve immediately.