'Low Carb Mashed Potatoes 50% Fewer Carbs (GF, SF, Clean, Keto)'

'This is a great recipe for when you’re having people over and they don’t eat as you do. Whether that’s clean or low-carb. These mashed potatoes are so creamy they will love them and not notice they are eating something healthy. From resistant starch to cauliflower these are amazingly creamy and buttery. They do take a little prep work from cooking the potato ahead and cooking and removing the excess moisture from the cauliflower, but they are worth it.  Ingredients: 3-4 large red potatoes Approx 24 oz (cooked and cooled overnight) 2- 12 oz bags of riced cauliflower (cooked and drained) ½ cup butter (melted) ½ cup heavy cream Salt & pepper to taste  Directions: The day before I placed my potatoes whole unpeeled in my crockpot with ¼ cup water and cooked on low for 5 hours. I then removed and cooled them to place in the refrigerator overnight. This will develop resistant starch. You can microwave or oven your potatoes just do it 24 hours in advance and cool overnight. On the day of, you will cook the frozen riced cauliflower as directed on the package. Once cooked, cool slightly, and then use a cheesecloth or a tea towel to drain any excess liquid. In a food processor place potatoes, cauliflower melted butter, and heavy cream and blend until smooth. Now taste and add in your salt and pepper to your liking. If your potatoes are dry you can adjust your butter and cream as needed.  Note: Removing excess moisture from cooked cauliflower helps with texture even if using all cauliflower for mock mashed potatoes. You can leave the skin on or remove the skin on your potatoes. I like to keep the fiber. I use red potatoes as they have fewer cards than russets. Heating the potatoes in the microwave the day of will help them be more blendable.' 

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