GAPS Mashed Potatoes (Fauxtatoes)

by Ann Marie Michaels on November 17, 2011

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What would Thanksgiving be without mashed potatoes? If you’re on the GAPS Diet, you’re probably sad to go without mashed potatoes and gravy. Now you don’t have to!

These GAPS Diet Mashed Potatoes (Fauxtatoes) taste almost exactly like real mashed potatoes. You can still enjoy your spuds, especially with plenty of good saturated fat and some homemade gravy (recipe coming soon).

GAPS Mashed Potatoes (Fauxtatoes)


Cauliflower, medium head (1)
Butter, ghee, and/or coconut milk (to taste) — where to buy butter; where to buy ghee; where to buy coconut oil
Sea salt and freshly ground black pepper to taste — where to buy sea salt, where to buy black pepper


Food processor or potato masher


1. Boil a large pot of filtered water and add a few shakes of sea salt.
2. Clean the cauliflower and cut into pieces. Add the cauliflower and cook until tender, about 10 minutes.
3. Drain the cauliflower. Transfer the cauliflower to a food processor.
4. Add the butter or ghee and/or coconut milk, and puree until smooth. Alternately, you can mash cauliflower with a potato masher.
5. Season to taste with sea salt and black pepper.

Photo Credit Mashed by smohundro, on Flickr and

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{ 27 comments… read them below or add one }

Paula November 17, 2011 at 11:10 AM

This is also a wonderful option for those dealing with ongoing Adrenal Fatigue. Taters, be they white or sweet are very high in Potassium, higher then bananas I believe.
They cause fatigue, and should be avoided or eaten in extremely small amounts until healing has taken place.


tina December 12, 2011 at 3:11 PM

Adrenals aren’t big fans of potassium?


Suzanne November 17, 2011 at 11:32 AM

You could also do this with celery root (celeriac) if celery is allowed on GAPS.


Karen November 17, 2011 at 11:43 AM

Is that picture of real mashed potatoes or the faux potatoes? I have made these and mine never look that creamy and delish! :)


Nicole Rice November 17, 2011 at 12:19 PM

the key is to really whip them for a few minutes. Don’t stop as soon as they are “done”. I also send my cooked cauliflower through the salad spinner- to get rid of extra moisture. Helps, but not really necessary


cheeseslave November 17, 2011 at 12:39 PM

That is not my photo but mine do look like that.


cheeseslave November 17, 2011 at 12:55 PM

If they are not fluffy enough, add more fat


Nicole Rice November 17, 2011 at 4:13 PM

Your right- I use a TON of lard when I make them :-)


Charlotte November 17, 2011 at 1:05 PM

yes, you want to drain the cauli really well and even dry it off a little. Added water will make it too slushy.


Paul N October 22, 2012 at 10:18 AM

A chef’s trick for making better mashed potatoes is, after boiling/steaming them to put them on a tray in the oven (180C or thereabouts) for 15-20 minutes. It not only dries them a little, but (I think) starts to brown/caramelise the starch, adding a subtle but great flavour, and improving texture.

It is a similar way to how oven roasting diced tomatoes makes for better tasting salsas, seems to intensify the flavours


Sheridan November 17, 2011 at 3:17 PM

Mine look very similar to that. After I steam the cauli, I gently shake the pieces with tongs to remove any moisture, then put into a jug, add a tablespoon or two of butter and blend it with my Bamix (immersion blender). Buzz away, then add seasoning to taste. Very yummy with fresh chopped chives. :)


Michele H November 17, 2011 at 12:59 PM

MMM gravy!


Charlotte November 17, 2011 at 1:03 PM

We had this for dinner tonight with a venison stew. We have it quite often actually. It’s just a tiny bit softer than potato as it’s less starchy and has a higher water content, but you don’t really notice. I vary it by adding some swede into the mix, or you can mix in any of the other things you might stir into mash: well boiled and mashed carrots, herbs, spring onions, cheese, sour cream, cabbage (and you can then make bubble and squeak with the leftovers). Funnily enough i stumbled across another recipe for mashed cauliflower today whilst looking for ideas for what to do with veal escalopes:
they leave theirs a bit chunky which is probably quite nice with the cheese but i like it properly whipped in the food processor so it looks like real mashed potato.


Maredith November 17, 2011 at 1:07 PM

I have made them a few times and have found it helps tremendously to make sure the cauliflower is well cooked but not soggy/wet…drain well and even pat dry a little and/or let them hit the bottom of a hot pot to evaporate some of the moisture. You can also puree it first, and drain off any excess liquid, and then mix in the butter/cream. The taste is delish, just took me a couple of tries to get the consistency anything other than soupy!


Adrienne @ Whole New Mom November 17, 2011 at 1:42 PM

I’ve made these a lot, especially in the past. I mix them w/ a small amount of millet to make a topping for a Shepherd’s Pie that is low carb. It’s one of our favorite dishes.


Emily Quandt November 17, 2011 at 2:25 PM

I also add a bit of whey and homemade yogurt (dripped to sour cream consistency) to mine. It makes them a bit smoother and I love the probiotics everyone is eating without realizing it! Delicious :)


Michelle Gallik November 17, 2011 at 2:38 PM

Some of us SCD’ers use a food processor and you can make it as chunky or as smooth as you like. I add parmesan cheese to mine. You can do this with asparagus, broccoli too and kids usually love the consistency not to mention butter and cheese.


Emily @ Butter Believer November 17, 2011 at 3:30 PM

Brilliant! Now I just need a GAPS substitute for my honey carmel corn (an addiction that I fully blame Cheeseslave for) and we’re good to go!


Mari November 17, 2011 at 4:33 PM

if your family is not avoiding potatoes entirely, I’ve found that adding just one or two hot cooked potatoes during the processing of the cooked cauliflower makes a nicer texture but still gives most of the benefits of the more favorable veggies. I cook the cauliflower and cubed potatoes in a steamer basket (usually briefly in my pressure cooker) then add butter, garlic, rosemary and salt/pepper when whipping or blending. If I use cauliflower alone, they know–with the combo and seasoning, they are more likely to think it’s just potatoes.


jeanmarie November 17, 2011 at 6:53 PM

I’ve done that, blend a cooked head of cauliflower with a potato or two. Yum!


Susan November 17, 2011 at 8:19 PM

I made a recipe last night that I found through’s weekly link-up. The URL is

The “cheese sauce” actually tasted more like mashed potatoes. I used a yellow cauliflower because the white ones were rotten. The mix of onion, cauliflower and cheddar came out very nicely. My daughter loved it. Actually the whole recipe was excellent – though I am not sure I’m getting the leeks just right …. they’re a little tough.

I’m going try your Fauxtato recipe next….faster and easier to make than my unintentional discovery.


Emily Michelson November 18, 2011 at 11:25 AM

CHEESESLAVE!, have you made the cauliflower pizza crust yes??!!! My mother in law- (well, almost) makes it! I made it also, ITS SUPER EASY, AND ITS AMAZING!!!! AND GAPS FRIENDLY!! Please check it out! ;)


Meagan November 18, 2011 at 4:22 PM

LOOKS fantastic. I could eat buckets of this (with gravy ;)


Kendahl @ Our Nourishing Roots November 21, 2011 at 11:28 AM

Oh how I am looking forward to making fauxtatoes this year. They sound so YUM! And I love reducing stock down to make gravy, that is pure savory goodness :)


Anna November 21, 2011 at 5:53 PM

I make celery root mash and its delicious! I boil the celery root like potatoes until soft. Then I put them in a processor with some creme fraiche, salt and pepper. Delicious!!!


Paula Muysenberg November 23, 2011 at 2:19 PM

This sounds delicious! I’m on GAPS, and may give this a try for Thanksgiving dinner tomorrow.


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