In this post I’m sharing the recipe for low carb Cauliflower Mashed Potatoes with Horseradish.
Y’all, I’m a self proclaimed mashed potato purist! There is no denying that I love the carbs. There is also no denying that backing off all of the carbs has improved our waistlines in this house. Life is a balancing act!
Cauliflower everything seems to be all the rage these days. You see it in mock potatoes, as a rice alternative, in casseroles, as pizza crust and chocolate cake. Okay, I’m kidding about the cake! I think. (Okay, I just asked Google Daddy and cake does exist. I’m not sure how I feel about that).
Since I usually make REAL mashed potatoes, I had to do a bit of research to come up with a cauli version to try. I scrolled through tons of recipes. Looked at photo after photo and finally came up with something that would work for us.
I learned that adding celery root would help to improve the texture so I added it to the ingredient list. The next thing was flavor. Cauliflower is one of those veggies that is rather bland.
We enjoy horseradish in potatoes occasionally so naturally that became a great option for this recipe too. Garlic would also be a great option.
Best Cauliflower Mashed Potatoes
Are cauliflower mashed potatoes good for you? Cauliflower mash is a healthy alternative to potatoes for a lower carb diet plan.
Does cauliflower taste the same as potatoes? The simple answer is, NO. Mashed cauliflower is a delicious side dish. It does not taste exactly like potatoes and the texture is slightly different, although I’ve read contradictory statements online.
This was the first time that I’ve had celery root so you may be curious as to how it tastes. It is very mild, comparable to a turnip.
Low Carb Mock Potato Side Dish
So, my take on this mock-potato side dish is that I would make it again. If there was a bowl of this and a bowl of regular mashed potatoes sitting side by side then I’m sticking my face in the regular potatoes. Just keeping it real, y’all!
- 1 Celery Root, peeled and diced
- 4 c Cauliflower Florets (1/2 head of cauliflower)
- 1/2 Stick of Butter, softened
- 1 tbs Horseradish Cream, or to taste
- 2 tbs Heavy Cream
- Salt and Cracked Black Pepper, to taste
- Add the cauliflower florets and celery root to a pot and cover with water.
- Bring to a boil over medium heat; once boiling, cook for 20 minutes or until tender.
- Strain the cauliflower and celery root in a colander then carefully transfer to a food processor with blade attachment. Pulse until creamy and smooth.
- Transfer the mash mixture to a mixing bowl and add the remaining ingredients; stir to combine.
- Transfer to a serving bowl (optional)
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Amount Per Serving: Calories: 174Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 306mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 3g