This is the best ever recipe for a low carb mash or Mashed Fauxtatoes. Made with low carbs veggies it’s so super creamy and smooth you’ll never go back to regular potato mash again! So easy to make and with only 6 total ingredients! Plus it stays lusciously creamy no matter what and is a perfect make-ahead dish. 
This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!
This recipe is super easy to make (goodbye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge). And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.
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Low Carb Mash or "Mashed Faux-tatoes"
This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds.
paleo, low carb, gluten free, grain free, dairy free, vegan, keto
Ingredients
- 1 head cauliflower
- 1 parsley root, medium
- 1 kohlrabi, medium
- 2 tbsp coconut butter
- sea salt
- pepper
- parsley, chopped (optional)
Instructions
Bring a large pot of well salted water to a boil
Wash and cut the cauliflower into 1 in pieces/florets
Peel the kohlrabi and parsley root and cut into 1 in cubes
Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes.
Once cooked remove from heat and dump into a large strainer
With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter. Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!
Recipe Notes
These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.
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