These keto mashed potatoes are perfectly fluffy and creamy, but WITHOUT potatoes! No need for cauliflower, a secret ingredient mimics potatoes with no carbohydrates!

Like most people, there are times when I crave comfort food.

Even since I started keto, I have a few select dishes that I prepare when I feel like some traditional carbohydrate, but without the carbohydrates. My favorite foods are Pizza, Cheese bread and Macaroni and Cheese, but when I’m craving something super soothing, my favorite way to make keto mashed potatoes.

Now we all know that traditional potatoes are not keto friendly. Most keto mashed potatoes recipes use cauliflower instead, but I’ve never found this to be the best substitute. It never gets as thick or creamy as mashed potatoes should be. It also has a subtle cauliflower flavor that is very clear. Instead, I use another low-carb vegetable – turnips!

Using turnips as a potato substitute is really a turning point. I tried this for the first time in a Keto potato salad and couldn’t find any difference and the same goes for this dish. This mashed potato substitute is fluffy and perfectly smooth. It’s spicy, 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 large dinners, but also fantastic as a weekday vegetable garnish. Pour some over Keto sauce and you have an instant convenience food fix!

How to Make Keto Mashed Potatoes

The ingredients.

  • Turnip– Also known as Sweden, when this vegetable is pureed, this vegetable replicates potatoes.
  • butter– Either salted or unsalted butter will work.
  • Whipped cream– adds extra creaminess and works much better than milk or half and half. The cream needs to be warmed before adding to the porridge.
  • salt and pepper– taste good.

The instructions.

Start by adding the chopped turnips to a saucepan of salted water. Bring it to a boil and let it cook until tender. Then drain the turnips and grind them to a smooth mass with a hand mixer. Now slowly add the melted butter and the warm cream until a creamy mixture is formed. Transfer to a serving bowl and enjoy immediately.

how to make keto mashed potatoes

Tips for the best recipe

  • As you add the cream, make sure you do this slowly so it doesn’t get watery. If you want it creamier, add more cream.
  • The cream needs to be warmed up so that it can soften the cooled turnips.
  • For an even thicker texture, you can swap half of the cream for softened cream cheese.
  • Add in some other flavors, like chopped garlic, Italian seasoning, or even a pinch of smoked paprika.

Instructions for storing, freezing and warming up

  • To store: Store leftovers covered in the refrigerator for up to 3 days.
  • Freeze: Place the cooled keto mashed potatoes in an airtight container and store in the freezer for up to 2 months.
  • Warm up: Either put the porridge in the microwave in 30-second increments until it is warm, or in a small saucepan over the stove until it is hot.

What to serve with keto potatoes

Keto potatoes

frequently asked Questions

Can I eat mashed potatoes on a ketogenic diet?

Traditional mashed potatoes are not suitable for a keto diet. They are way too many carbohydrates that could easily kick someone out of ketosis.

What is the Low Carbohydrate Potato?

There are several brands of potato marketed as low-carb potato. These include spud-lite and Carisma potatoes. Although both are lower in carbohydrates than traditional potatoes, they still contain a significant amount.

What else can I use instead of turnips?

If you don’t have turnips, you can use daikon or kohlrabi, but the taste is not the same.

Keto mashed potatoes recipe

  • 3 lbs Turnips Scrubs removed
  • 1/4 Cup butter melted
  • 1/3 Cup Whipped cream warmed up
  • 1/2 teaspoon salt taste good
  • 1/2 teaspoon pepper
  • Cut your turnip into bite-sized pieces.

  • Put the turnips in a saucepan with salted water. Bring it to a boil and cook until tender.

  • Drain the turnips and mash them with a hand mixer or potato masher to a perfectly smooth mass. Add the melted butter. Slowly add the warmed cream until it is thick and creamy.

  • Transfer to a bowl and serve immediately.

TO STORE: Store leftovers covered in the refrigerator for up to 3 days.
FREEZE: Place the cooled keto mashed potatoes in an airtight container and store in the freezer for up to 2 months.
WARM UP: Either put the porridge in the microwave in 30-second increments until it is warm, or in a small saucepan over the stove until it is hot.

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