Celery root, cauliflower, and roasted garlic are the main ingredients for this delicious dish and no one even misses the potatoes, I promise!
This low-carb alternative to traditional mashed potatoes is a popular dish on our Thanksgiving table but you can absolutely enjoy them all year long!
Why You’ll Love This Recipe For Mashed “Potatoes” Alternative
This low-carb, keto and dairy-free creamy mash will be a new favorite at your Thanksgiving table. Celery root and cauliflower are loaded with antioxidants and nutrients like vitamin C and Vitamin K.
Ingredients To Make Low-Carb Mashed “Potatoes”
- Celery root – I used one celery root, cubed
- Cauliflower – I used a whole head of cauliflower, cubed
- Garlic – I roasted two whole heads in olive oil
- Cashews – I prefer to use raw cashews but if you can only find roasted, that’s fine too.
- Salt – I prefer to cook with sea salt.
- Chives – Fresh chives really add a nice flavor, don’t use dried.
- Butter – Look for grass-fed butter or ghee.
Equipment Needed To Make Mashed “Potatoes”
- measuring cups and spoons
- food processor or blender
How To Make Mashed “Potatoes” Alternative
- Place the cashews in a bowl and cover them with boiling water while you prepare the rest of the recipe.
- Steam or roast the celery root and cauliflower until tender.
- Heat olive oil in a small skillet and cook the garlic until it becomes soft and fragrant around 2 minutes.
- Transfer half the celery root and cauliflower to a blender and blend until creamy. Add the rest of the celery root and cauliflower and continue to blend.
- Drain the cashews and add to the blender along with the garlic and olive oil from the skillet. Blend until creamy.
- Season with salt and pepper.
- Garnish with fresh chopped chives and butter and enjoy!
Storage
Leftovers can be stored in the fridge in an airtight container for a few days. I don’t recommend freezing leftovers.
Pro Tips
Here are a few things you can do to ensure you get excellent mashed “potatoes’ every time:
- Make sure to blend the vegetables well so the mashed “potatoes” are smooth and creamy.
- The soaked cashews add the creaminess so don’t skip soaking them.
- Fresh chives really add a nice touch so try to use fresh instead of dried.
FAQs
Can I use celery instead of celery root?
No, celery root or celeriac is different from celery. You won’t get the same taste or texture if you don’t use celery root.
Can I make these “mashed potatoes” non-dairy?
If you want to make this dish vegan or non-dairy you can substitute a vegan butter for grass-fed butter.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Creamy and Delicious Mashed "Potatoes"
Equipment
- 1 blender
Ingredients
Instructions
- Add cashews to a small bowl and cover with boiling water while you proceed with the recipe.
- Steam, cook or roast celery root and cauliflower until tender
- Heat olive oil in a small skillet over medium heat, stir in garlic cloves and cook until soft and fragrant, about 2 minutes
- Transfer half the cauliflower and celery root to a food processor or blender and blend until creamy. Add the rest of the cauliflower and celery root as you have room and blend.
- Drain the cashews and add them into the food processor along with the garlic and olive oil from the skillet. Blend until very creamy.
- Season with salt and pepper to taste.
- Garnish with chopped fresh chives and butter. Enjoy!