CARNIVORE Mashed Potatoes, KETO Mashed Potatoes - These Faux-tatoes Are Beyond GOOD!

I love MASHED POTATOES but CARNIVORE mashed potatoes didn’t exist before and KETO mashed potatoes recipes never tasted right or satisfied me.

Now you can have mashed potatoes on the KETO DIET and CARNIVORE DIET that actually taste like real mashed potatoes!

Best of all, my mom was here to help and be part of my video. Say “hi Pam” in the comments and let her know where you’re watching from! She loves that kind of thing.

These faux-tatoes are high fat, high protein, and totally carnivore. If you tolerate dairy, follow this recipe exactly. If you can’t, this can be done with chicken bone broth and no dairy by leaving out all cheeses and the cream. It’s not as good and doesn’t really taste like mashed potatoes, but it is an option if you want to experiment. All spices are optional!

And don't forget to make my carnivore gravy recipe to go with them. Here's that video:
   • Zero-Carb Carnivore Gravy Technique (...  

If you’re cracking fresh eggs to get the egg whites for this, save those yolks for my carnivore brioche recipe, here (feel free to add extra yolks to it for a fattier bun):

High Fat CARNIVORE BRIOCHE Buns
   • High Fat CARNIVORE BRIOCHE Buns, KETO...  

You’ll also need my toasted beef gelatin recipe here:

Toasted Beef Gelatin for KETO and CARNIVORE RECIPES
   • My SECRET Weapon INGREDIENT: Toasted ...  



Mashed Potato Recipe below.

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  / chriscookingnashville  

If you’d rather buy some swag, go here to my shop! Lots of cool stuff to represent Chris Cooking Nashville and the keto and carnivore way of life!
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I love you guys and appreciate every one of you so much.

Eat your meat, love your life!

Chris



Carnivore Mashed “Potatoes” Recipe:
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Ingredients

1 stick butter (1/2 Cup, or 8 Tbsp)
32 oz egg whites (25-30 whites)
1/2 tsp salt
1/8 tsp garlic powder (optional)
2 oz cream cheese
2-3 oz fresh mozzarella
1 tsp Parmesan cheese
2 Tbsp sour cream
2 tsp toasted beef gelatin
1 Tbsp regular beef gelatin
1/2 tsp white pepper (optional)
1-2 Tbsp egg white powder
Heavy cream for blending as needed


Macros For Whole Recipe (Suggest 6-8 Servings Per Recipe)

2018 Cal

151 fat

13 carbs

145 protein

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Method

Melt butter over medium/low heat in non-stick skillet. Add egg whites, salt, and optional garlic powder. Scramble egg whites breaking up into small pieces while stirring. Continue cooking egg whites until all liquid has dried up in the pan leaving crumbly eggs and residual butter fat. Use low heat to avoid browning the eggs. Remove from heat and leave in skillet to stay warm monetarily.

Add cream cheese, mozzarella cheese, Parmesan, sour cream, toasted gelatin, plain gelatin, and optional white pepper to blender. Add hot eggs on top. Turn blender on low. Using pusher through open hole in lid, continue encouraging egg mix to blend. If no lid opening and/or pusher is available, stop blender frequently and use a spatula or other tool to pop air bubble and continue blending. If mixture is too dry to blend add heavy cream 2-3 Tbsp at a time and continue pushing mixture down into blender blades until mixture starts to blend. Use as little cream as possible to make this happen. Slowly increase speed to high if adjustable. If not, increase in whatever increments available until blending on high. Mixture should readily flow into blades and blend but should remain as thick and dry as possible.

Once mixture becomes a smooth cohesive blended mix taste for salt. Add more if you wish. Then add egg white powder on top and blend well into mixture. Stop blender, stir to ensure there are no lumps or dry powder and blend again on high for 10-20 seconds. Remove mixture to serving bowl.

If desired, top mash with more melted butter, seasonings, bacon and sour cream, or whatever toppings you like on mashed potatoes. Serge immediately.

If cooking with these mashed potatoes (i.e. shepherds pie, etc.), do not add egg white powder at the end as this will set the potatoes firmly if cooked further.

To reheat leftover mash, heat 30 seconds at a time, stirring well each time, until hot. Use hot cream and/or melted butter as necessary to keep the mixture smooth. You may also consider adding them back to a blender to get the texture right again. Stir well and serve.

If you intend to make them ahead of time and then reheat them, leave out the egg white powder and only add a little if necessary to get the texture you want before serving however much you have reheated.