OMG Mashed Potatoes! Steak and potatoes! It’s definitely one of those foods that you think you have to sacrifice forever when you go low-carb… and there were tears at my house for real. But thanks to the science of preparation and Butyrate, we have a way to have them again without any horrible health fallout!
So here’s the deal… I have a serious love of adding things to mashed potatoes. It might be a problem, but no one has complained yet. In fact, one of the best cooks I know told me “there’s not going to be any leftovers” when I made a dairy-free version of this exact recipe. To be perfectly honest, the measurements below are a guesstimate because everything was to taste until I paid attention while making this. Therefore, if you find yourself wanting more of this or that as you taste-test these during the process, I won’t be offended at all!
Ingredients:
- 4 baker-sized Potatoes (prepared the Keto way) – How to prepare “Keto” Potatoes (with Real Potatoes!)
- 1 stick of melted Butter
- 4 – 5 tbsp Sour Cream (warmed for best effect)
- 4 – 5 tbsp Mayonnaise (warmed for best effect)
- 4- 5 tbsp Heavy Whipping Cream (warmed for best effect)
- 1/4 tsp Seasoned Salt
- 1/4 tsp Ground Black Pepper
- 1 cup Shredded Cheddar Cheese (if you want – I didn’t use it this time, but sometimes, I do)
Directions:
-Prepare your potatoes following my Keto instructions –How to prepare “Keto” Potatoes (with Real Potatoes!)
-Re-Heat potatoes on the stove in a pot of water on low – medium heat until heated through
-In either a large mixing bowl or food processor, add potatoes, cream, butter, sour cream, mayonnaise, season salt, pepper, and possibly cheese.
-Mix all ingredients together using a hand mixer or a food processor.
-Serve!
*If you love your potatoes hot, like I do, using warmed ingredients helps, but you might need to microwave them a bit…
