GAPS Mashed Potatoes (Fauxtatoes)

Mashed

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)

Ingredients

Cauliflower, medium head (1)
Butter, ghee, and/or coconut milk (to taste)
Sea salt and freshly ground black pepper to taste

Equipment

[easyazon-link asin=”B000YA8R6U” locale=”us”]Food processor[/easyazon-link] or [easyazon-link asin=”B00004OCJK” locale=”us”]potato masher[/easyazon-link]

Directions

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

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

32 thoughts on “GAPS Mashed Potatoes (Fauxtatoes)

  1. 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.

  2. Is that picture of real mashed potatoes or the faux potatoes? I have made these and mine never look that creamy and delish! πŸ™‚

    1. 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

        1. 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

    2. 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. πŸ™‚

  3. 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:
    https://uktv.co.uk/food/recipe/aid/605291/displayVideo/hi
    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.

  4. 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!

  5. 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 πŸ™‚

  6. 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.

  7. 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.

  8. I made a recipe last night that I found through RealFoodForager.com’s weekly link-up. The URL is https://glutenfreescdandveggie.blogspot.com/2011/11/butternut-squash-spinach-cannelloni-gf.html

    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.

  9. 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! πŸ˜‰
    https://beingconformed.wordpress.com/tag/pizza-crust/

  10. 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!!!

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