Thanksgiving is a carb fest. We all know it and we all own it, but why not make The Creamiest Cauliflower Mashed Potatoes and up the ante on nutrients without anyone having to know. My inspiration for this recipe came from a local restaurant called HG Sply Co. They are a Paleo friendly restaurant with fried chicken (coconut flour and coconut milk batter) and mashed cauliflower that is to die for. When I first ordered this dish, I was skeptical of the the mashed cauliflower because I’ve never had it where it is actually good and never did I have it where it was actually smooth. This however, changed my tune and I loved it so much I had to figure out how to make it.

What Makes The Creamiest Cauliflower Mashed Potatoes So Awesome?

The chef at HG was kind enough to let me in on the secret. It’s the perfect balance of cauliflower and potatoes with a little garlic thrown in for flavor. So…it’s not actually only cauliflower but it is still completely Whole30 compliant. (If you are a strict Paleo person and don’t eat potatoes, feel free to use all cauliflower but cook it until it is super soft.) Coconut Oil and Ghee (or vegan butter such as Miyokos, my favorite) are the fat components that bring it all together in place of butter and milk or cream as in traditional mashed potatoes.

The Creamiest Cauliflower Mashed Potatoes | Whole30 and Paleo

These are make ahead friendly. Store for up to 3 days then heat in the oven for 25-30 minutes at 350 degrees until they are hot and bubbly then garnish with green onions or chives.

Ingredients

  • 1 lb russet potatoes, peeled and cut into 1” pieces (Omit for strict paleo)

  • 1 lb frozen cauliflower rice (2 lbs for strict paleo)

  • 5 cloves garlic

  • 3 tbsp ghee or vegan butter (Myokos brand is AMAZING!)

  • 1/2 cup full fat coconut milk

  • 1 tsp sea salt or to taste

  • Black pepper, optional

  • Sliced green onions or chives for garnish

Directions

  • Steam the potatoes, garlic and cauliflower until the potatoes are completely soft.
  • Blend in a food processor or blender to make them very smooth.
  • Add the ghee or butter, milk and salt then blend again.
  • Taste and add more salt or pepper if necessary.
  • Serve as is with green onions for garnish, or store for up to 3 days and heat in 350 degree oven until hot.

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