Just wanted to post here too because I know a lot of folks are asking questions and offering ideas: The egg whites being really dry is key. Mine definitely don’t jiggle when dried out enough so that might help your outcome. I also use 2-3 Tbsp of cream at a time “as needed” but never actually put a cap on the amount as it varies based on the eggs and how dry they are. Don’t want them liquid, but getting them to flow will definitely help with texture and then the egg whites powder brings the texture back in line. Might help your next recipe if you do them again. And that extra cooking will help with the egg flavor as the sulfur gases dissipate as the egg dries. 😊😊😊 Thank you again for reviewing the recipe and sending folks my way. Great tip on the potato masher. I’ll have to get one because that’s easier. 😁
Question, Chris... About how long do you cook the eggs in the pan to get them dry enough? Mine went about 30 minutes Question 2... What kind of blender do you have?
Another thought... What about starting with half the amount of egg whites plus some egg white powder... That might make the drying out part faster...? 🤔
@@IndigoNili great questions! About 15-20 minutes max for me. Might be my stove runs hotter than yours. Keep it moving so it doesn’t brown and you can turn it up. Just when the liquid is gone is basically my metric. I have the wide bottom vitamix. More cream should help you too. I do think more egg white powder could make it easier. Certainly an experiment to play with. I’m sure if we put our heads together we can make some cool stuff with this easily. 😊😊😊
Oh my gosh, thank you so much for testing this out! I really appreciate the shoutout. You’re so great and I appreciate you and all you do for this community. 😊 Playing with the ratios of this is certainly helpful, and I think we've just begun scratching the surface of what this kind of technique can do. Looking forward to seeing what else comes to my mind and to yours with this and so much more! I'll see what I can do about a recipe to satisfy the kiddos a bit more too! 😁😁
Thank you, Chris! ❤️ I've been getting requests to try some of your other recipes (rice!) so I will be playing with more soon! As far as the kiddos... Some bacon and cheddar cheese on top world probably go a long way towards making them happy! 😄
Carnivore shepherds pie!! I made the mashed potatoes the day you posted the recipe and then yesterday I made it into carnivore shepherd pie! Got inspired by another carnivore you tuber to try shepherds pie. It was a hit with my hubs and adult son both following carnivore!
Thank you all so much. I’m sure this recipe will benefit from some tweaking. Granted carnivore mashed potatoes didn’t exist a week ago, so I’m sure it’ll take time before we all nail the recipe down right, myself included. 😊
I made this. It is amazing! Fed it to a friend. She did NOT know it wasn't mashed potatoes! I am making more tonight. Chris is incredible, and his mind is one of a kind!
I really enjoy Chris, his recipes are absolutely brilliant and out of the box for Carnivores, he also made mayo spreadable. Most recipes everyone uses came from the Atkins diet years ago. He is so humble and kind as he creates new ideas for Carnivores to feast on. ♥️
Indigo, you HAVE to try this again! I just made these and they are “knock your socks off yummy”! Like Chris said, getting the whites super dry is key. No eggy flavor AT ALL. No jiggle. Just yummy mashed potatoes (or so it would seem). My wife and I just slapped some butter on there. Made a quick homemade gravy. And went to “mashed potato heaven”! The angels are singing as we speak! 👍👏🥳
Toasted gelatin can be used in various culinary applications to add a deeper flavor profile. Here are a few known uses of toasted gelatin in cooking: 1. Stocks and broths: Toasted gelatin can be added to stocks and broths to enhance their richness and provide a more robust flavor. It can help improve the mouthfeel and add a subtle savory note to the liquid. 2. Sauces and gravies: Toasted gelatin can be used as a thickening agent in sauces and gravies. It helps create a smooth texture and can contribute to the overall flavor of the dish. 3. Coatings and breading: Toasted gelatin can be mixed with breadcrumbs or other coating ingredients to add a hint of savory flavor when breading meats or vegetables. 4. Marinades and rubs: Toasted gelatin can be incorporated into marinades and spice rubs to impart a deeper flavor to the meat. It can help enhance the overall taste and tenderness of the dish.
I needed to know this. I make a Beefy Mushroom soup that I love but I used lean beef last time and it lacked something. I think the geletin being a flavor boost as well as a texture enhancer could make up for the fat that is not in the lean meat. I'm not a low-fat low-carber, but I buy what's on sale and try to make it work.
I’ve made these mashed potatoes several times and fed to my unsuspecting family. They had no idea they weren’t real mashed potatoes. They even asked for seconds. Don’t be afraid to add enough cream to make the mixture flow. Mine were very creamy and delicious 😊
I made these and LOVE them!!! They really don't take anymore time than regular mashed potatoes. Cooking the egg whites takes about as much time as peeling a pot full of potatoes and boiling them. This recipe is fairly easy as you just add everything in a blender and puree it. I toasted extra gelatin ahead of time and put it in a small spice jar. Once you have that ready to go, these are really quick to make. I have found that these are so filling that I wasn't hungry all day. I've also learned to make half batches because a 32oz carton of egg whites makes enough for 6-8 people (I'm the only Carnivore). I love that this (and Chris's Carnivore rice recipe) uses up all the extra egg whites that I always had leftover. I've made his sushi, soyless sauce, gravy and butter mayo recipes. All were delicious! It's nice to have clean food alternatives again.
I hope you watch Chris's video again and revisit this recipe. I think you AND your children will completely enjoy it his way. Way to go on the potato masher. Good you are trying carnivore recipes. Glad to see you pinned his comment as well.
I made this recipe this morning, halving the recipe, and it was SO GOOD! This afternoon I thought I would try to make French fries in lard with the leftovers. Not French fries, exactly, but not bad. And a great carnivore snack. I think you could make "potato" patties with the leftovers too.
How were you reading my mind!!!!??? My mom used to make this all the time. I think she chooped up onions or something into the leftover potateys and then pan fried it. I was thinking, what if you make a pattie with it, then chill it, then egg dip it and bread it with Indigo's breading, Chill it again so the breading sets, then pan fry it? I haven't even made the recipe yet and I'm already thinking of secondaries.
Yes, me too. With Chris' advice on drying out the eggs more thoroughly - maybe try again with new sweet taste-testers - - because the thought came to mind during their critique(s) that they can smell the heavy egg smell from the 2 cartons of eggs that have been cooking in the house - so they are tasting eggs as well as smelling them. Love to see a re-do with new sweet little taste testers : ) Thank you for the post. I'm definitely going to try it.
I tried it and did what Chris said - smells like buttered popcorn and dry - done! I erred on not enough cream - added more for the leftovers and consistency is perfect - flavor amazing. My son hates eggs and LOVED it! said they reminded him of KFC biscuit flavor 😆 yummy!
I wonder if Ghee or bacon drippings were used instead of butter if it would help with the "water" content since ghee has water removed. Or I wonder if you could use boiled egg whites and just process them with butter
Thank you for having your girls give an honest review. I won't be wasting my time or money on these. I am so tired of reviewers giving these great reviews on things that are not really as great as they claim to be. Like your girls I can do without something than eat egg flavored potatoes.
Please thank your kids for their honest reviews. Thank you too for taking the time trying this out. I've just started keto & many of the ingredients are too expensive to keep trying recipes with disappointing results.
I haven't seen the video yet, but I can't tell you how excited I am to see someone try this recipe. I watched Chris do it on his channel, but I don't love to cook, so I'm cooking vicariously through you!
I mentioned to Chris how much I missed mashed potatoes, knowing I would never eat them again. He let me know about his surprise recipe he was working on. I picked up fresh mozzarella earlier today the only ingredient I was missing. His turned out looking more like mashed potatoes I cannot wait to make them.
One thing that was clear to me was how fast and loose the OG video's recipe was. Lots of stuff done by eye, which told me they had a LOT of practice and were able to adjust on-the-fly. Definitely interested in seeing how yours turns out.
Thanks for taking the time to make and review this (twice)! I'm very excited to try it and can only imagine what you and Chris will come up with next. The amazing contributions from both of you are much appreciated.
Girl you are a trooper! I dearly love mashed potatoes but NO WAY I would spend that much time making them. I adore your girls! They are so HONEST with their critique! I’m sticking to BEEF and be done with it.
@@gsts379 While true, fake mashed potatoes never taste right or even remotely like the real thing. It's better to combine a small amount of real mashed potatoes with a larger amount of mashed sweet potatoes. Or just use mashed sweet potatoes alone. Now, if someone is diabetic and their doc says low/no carbs, then I can see that the fake mashed potatoes are better than nothing.
I’m glad that your kids are so honest and they’re so adorable now I have to test it out on my husband thank you for sharing I saw Chris’s page and now you’re confirming it so thank you thank you. We love you and we love all of your recipes.
A couple observations - you have a tall mixer so you may have to do half of the mix at a time - thus you can keep the speed low and it will draw in as with the wide base mixer carafe.
I just added cream till I got the consistency I wanted which is what I thought he said to do…. I did roast and gravy too and the heavens opened, sun shone down, and I heard angels singing!
Chris, I halved your recipe, and only used egg white protein powder and it worked fine to make the scrambled eggs, I used 12 T of the protein powder, and 36 T of water to reconstitute before cooking. I put it all together with my immersion blender at the end. It worked great! Thanks!
I wasn’t thrilled at first with my initial attempt. But I made carnivore shepherd pi’s with my Faux mash and it was surprisingly good. My carnivore (potato lover hubs) liked the faux potato mash on my shepherds pie and my carnivore son said the potatoes taste like potatoes so I think I will def repeat this recipe!! Be careful not to toast the beef gelatin too much..I think mine got a bit funky tasting. Maybe a different brand would taste better but I think I have the same brand as Chris used in the original recipe.
Yours definitely looked more jiggly than mine. Mine was more liquidy and got thicker later in the fridge for the next day. The kids really cracked me up with their opinions. I think many adults will still love the recipe. Lol
It won't have that joggle if you add more hwc. I did turn the heat up a bit but just stirred like crazy to get them drier but not browned. My son who is low carb but not carnivore loved these!! I also did in food processor as I don't have a blender. They are super filling. I used to be able to eat a whole darn bowl of real mashed taters, but not these. This is a GREAT substitute!. I love Chris' channel
Just watched Chris’ video on your recommendation! Thanks for sharing his channel! I always jump on yours as soon as I get your notification🤗 Thanks for all the hard work you do to bring us new ideas to keep us encouraged and find new ways to prep good wholesome ingredients into delicious recipes!
Loved your girls honesty, and you dear girl for always taking things to the next level by tweaking and experimenting. @ChriscookingNashville is in my area...love his channel.
He does mention that if you plan to use it in a cooking/baking application like shepherds/cottage pie to not add the egg white powder or it will cook solid due to that.
I made these tonight, I thought they were delicious. My son thought they were okay. I did not have any cream cheese, mozzarella, or whipping cream so I just used extra sour cream. They still had the potato texture and almost the taste. Better tasting than instant potato flakes, not quite the same as my moms homemade mashed potatoes. Make sure you cook them really dry, I could tell that is where the texture comes from. I think next time it would be easier to use my stick blender instead of my regular blender. That way I can mix it all in the serving bowl, and see when the texture is perfect.
I also had about 1 serving left over. I reheated it in the microwave this morning. Took about a minute (30 sec stir, 30 sec stir). It tasted just as good if not better. I think I will make a big batch of these and keep them in the fridge to help with a sudden carb craving!
Thank you for always doing the trials for us! I coincidentally just found his recipe a few days ago and I have definitely been planning to try it - he also does a "carnivore rice" (which I also plan to try!) where I think he steams the egg whites in a bowl - I wonder if you could experiment/modify that part? maybe use the IP? I think I want to add a little nutritional yeast and "mashed potato" extract when I try mine.
Thanks for doing this! Chris is going to be honored! I rewatched his video and it seems he might have used more cream than the recipe states. He never measured much in the video that I could see. Hmmmmmm🤔🤔🤔 Can you use a food processor instead? I sure don't own a vitamix. I still want to try this!
I actually don’t give an amount. I do it 2-3 Tbsp at a time until it’s flowing freely. I don’t measure because it’s not a specific amount. It’s as little as necessary to make it flow which could be a tsp or a cup or anywhere in between. 😊
I saw your comment on his video and hoped you’d make your own and maybe experiment :) I’ve made them them twice now and am obsessed. I omitted the egg white protein on my second batch as well and liked them much better without. I also used cottage cheese in place of mozzarella and sour cream because I had it on hand and that also worked pretty well :)
I'm in love with ricotta and think I'm going to try that in place of the sour cream. I am thinking I'll use my food processor too instead of my blender since it's easier to get everything out. I did make it today according to the recipe, but used more HWC than called for since my hubs likes it thinner.
@@Neolifeketoshari did you try the ricotta? He has a new version out now with less ingredients. His mom said she uses cottage cheese in hers in the video instead of mozzarella
I made this recently. I did not need the Heavy Whip cream or egg white powder. I also did not worry about getting ALL of the liquid out of the eggs. I substituted the sour cream with cottage cheese. My texture and taste was almost the same as mash potatoes. (It did not giggle like yours in the first attempt) It was so good and did NOT taste like eggs. You used 1/2 the amount of butter as he called for. (1/2 cup 1 whole stick) I plan on using less butter next time and adding butter powder or butter extract at the end for flavor.
Love your kids reactions! My 18yr old is pretty similar to their reaction 😂. I love how you share others accomplishments. I value your opinion and thank you for sharing g your life and journey with us!
I can’t wait for you and Chris to get your heads together to come up with a 2.0 version of mashed potatoes and all the exciting things I know your mind is thinking of right now! I watch several RUclips channels and I like several RUclips channels, but yours, Nili I trust.
Yay! So glad you tried this, Chris is so creative! He of course just HAD to release during my no dairy month, lol! And I almost spit out my water at the 'real' carnivores who should just go eat the animal from the field, loved it! 😂
For me it's while I'm eliminating eggs!!! I really want to try both the mashed potatoes and rice but I'm trying to see if eggs are contributory to eczema for me *sigh*
I actually think we are doing pretty good on our carnivore diets, I like to mix mozzarella with sour cream, it is like a thick cheese sause you can put on your meat and use for all kinds of things
Thanks so much for re-trying it and giving us the adjustments you made the 2nd batch with a Vitamix. That’s what I have, so I will be mindful of the speed going too high.
I made this last week and had some of your same challenges. I wasn't crazy about the texture (gritty) but my husband liked them. I added chopped garlic and blue cheese to the leftovers and the taste was significantly improved. I'll have to play with the recipe some more. It just takes soooooo long to cook the moisture out of the eggs. 40 minutes for me.
I just watched two videos on these, first Chris's, then another, now yours. Because i love to experiment with food, and because, I've logged in more than a few hours in professional kitchens, and for the sake of science, I'm going to try this recipe to find out how far it can be tweaked. I'd like to know if when the end product dries out can it be rehydrated to get the coveted creamy potato texture. I also want to see if this can be used to enhance other recipes. I have a few in mind. Thanks. Great video.
So excited! I woke up at 4:30 am to make these today. Pretty amazing I must say! The best by far, especially since I put a few drops of mashed potato flavoring in! Cooking a roast today and plan on making some luscious, velvety, dark brown beef gravy to compliment my long awaited dinner today. Thanks Chis and indigo Nili
I made these and thought they were amazing. My husband had the same reaction as your girls.😅. I used a hand mixer and loved the texture. But I always liked my mashed potatoes chunky. It's what my ribeye was missing. I love your recipes. Thank you for sharing.
I LOVED that fact that you had your girls try this without them knowing what they were made of and BOTH of them tasted the egg. I’m glad it isn’t just me. For me, these taste closer to mashed potatoes than cauliflower does, but I definitely tasted the egg and I cooked them until DRY! In my opinion I don’t think these would honestly fool anyone. Still, they are very good. I will make these again but because they are time consuming (standing & stirring), it won’t be very often. Thanks for the review!!! And thank your girls!
Love your definition of a true carnivore! Our son when in high school would tell his friends when he wanted a burger, he’d go outside to my pasture and take a burger cutter, push it into the rump of the cow and pull out a burger! Yes, he was a real carnivore! 😂 He now has his own littles and I can only imagine the stories he tells them. They believed him. Sad that HS kids didn’t know how/where food comes from!
Oh oh oh, the honesty of children😂😂❤ just have to love it. However, Chis's "mashed potatoes" really did look 👌. Alot of your ingredients I can't get here, but I love watching all your creations. Thank you. Charmaine from South Africa, Queenstown, Eastern Cape
Oh I don’t mind. I think folks think I’ll be offended and they feel like they should criticize the recipe or my reasons for making it. At the end of the day I invented something no one had heard of before. Is it perfect? Surely not. Is it good and close? I think so when done properly. Kids are honest and that’s a great thing to use to work from. Other people I sort of think, “okay, well since you hadn’t invented it already I’m not sure it’s much of a criticism to tell me what’s wrong with my way”. Haha. I’m sure it can be improved. But if someone doesn’t try it and then try to improve it I’m not too worried. 🤷🏼♂️ Everyone has opinions. Nili did the work and was kind enough to give my recipe a space in her world and that’s quite a complement. I put it into the world because I like it. Anyone who doesn’t understand that and feels like empty criticism is the only valuable response without trying it isn’t worth worrying about. 😊
@@ChrisCookingNashville... so true. I think you do a great job. I wish I could be so creative. Your butter mayo recipe has changed my life. .... So clever. you keep going I love watching your videos.
I think the difference is that Chris uses a wide Vitamix container. It’s a different model but, the model you have does have a similar container..it’s the dry container. I have the same model. I think I’d use a food processor instead. And….I LOVE the kid’s honesty. Lol
So glad you tried it! I just saw his video and your comment and came over to see if you’d tried the recipe yet. I haven’t tried the recipe but I wonder if you fully chilled the mixture before using the vitamix it would be less likely to get to that piping hot stage the vitamix can get to. My other question is the texture appears to have that kind of jiggly egg look and it seems like a really creamy and rich dish. I wonder if you could put the mixture in a baking dish and bake just enough to get a little brown on top it would be like a ‘potato’ soufflé.
Hahaha! Sweetie, your kids are adorable & honest. I love the simplicity (uncomplicatedness) of children and how they know not to complicate things. :) I think there's a lesson in there for everyone.
I watched his video the other day and was wondering about the taste. I’m assuming they didn’t KNOW how it was made….SO-I thank your beautiful daughters for their HONEST opinion. When they said “it tastes like eggs”…I’m going to take those babies words to heart…and PASS. ❤.
Your daughters are so adorable!! I made this a few days ago and everything was going great until I added the egg white powder - which I didn’t notice was vanilla flavored! 😮😢😂. Trying again tomorrow!
I think pairing this dish with other foods will help incorporate them better if that makes sense, eating anything alone definitely emphasizing the flavor, but having these with a hamburger steak, with mushrooms, onions and gravy would assimilate better than mashed cauliflower. I don’t mind the mashed cauliflower, it’s just they have an almost hallow texture, I’m going to try this, maybe even mixing the two mashed together for texture. Thanks for sharing Chris’s recipe!
Oh my goodness! The girls are the cutest.. AND kids are always so honest.. lol I ordered the Grapefruit LMNT using your code.. I will be your salty friend. 😁
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Just wanted to post here too because I know a lot of folks are asking questions and offering ideas:
The egg whites being really dry is key. Mine definitely don’t jiggle when dried out enough so that might help your outcome. I also use 2-3 Tbsp of cream at a time “as needed” but never actually put a cap on the amount as it varies based on the eggs and how dry they are. Don’t want them liquid, but getting them to flow will definitely help with texture and then the egg whites powder brings the texture back in line. Might help your next recipe if you do them again. And that extra cooking will help with the egg flavor as the sulfur gases dissipate as the egg dries. 😊😊😊 Thank you again for reviewing the recipe and sending folks my way. Great tip on the potato masher. I’ll have to get one because that’s easier. 😁
Question, Chris... About how long do you cook the eggs in the pan to get them dry enough? Mine went about 30 minutes
Question 2... What kind of blender do you have?
Another thought... What about starting with half the amount of egg whites plus some egg white powder... That might make the drying out part faster...? 🤔
@@IndigoNili great questions! About 15-20 minutes max for me. Might be my stove runs hotter than yours. Keep it moving so it doesn’t brown and you can turn it up. Just when the liquid is gone is basically my metric.
I have the wide bottom vitamix. More cream should help you too.
I do think more egg white powder could make it easier. Certainly an experiment to play with.
I’m sure if we put our heads together we can make some cool stuff with this easily. 😊😊😊
Awesome! Thank you!
@@IndigoNili you’re welcome 😊
Oh my gosh, thank you so much for testing this out! I really appreciate the shoutout. You’re so great and I appreciate you and all you do for this community. 😊 Playing with the ratios of this is certainly helpful, and I think we've just begun scratching the surface of what this kind of technique can do. Looking forward to seeing what else comes to my mind and to yours with this and so much more! I'll see what I can do about a recipe to satisfy the kiddos a bit more too! 😁😁
Thank you Chris for your wonderful recipe, so many possibilities, like Shepherds Pie.
Thank you, Chris! ❤️ I've been getting requests to try some of your other recipes (rice!) so I will be playing with more soon! As far as the kiddos... Some bacon and cheddar cheese on top world probably go a long way towards making them happy! 😄
Carnivore shepherds pie!! I made the mashed potatoes the day you posted the recipe and then yesterday I made it into carnivore shepherd pie! Got inspired by another carnivore you tuber to try shepherds pie. It was a hit with my hubs and adult son both following carnivore!
Thank you all so much. I’m sure this recipe will benefit from some tweaking. Granted carnivore mashed potatoes didn’t exist a week ago, so I’m sure it’ll take time before we all nail the recipe down right, myself included. 😊
@Terri Caton thank you. I agree. 😊
I made this. It is amazing! Fed it to a friend. She did NOT know it wasn't mashed potatoes! I am making more tonight. Chris is incredible, and his mind is one of a kind!
I really enjoy Chris, his recipes are absolutely brilliant and out of the box for Carnivores, he also made mayo spreadable. Most recipes everyone uses came from the Atkins diet years ago. He is so humble and kind as he creates new ideas for Carnivores to feast on. ♥️
@@karenreaves3650 I agree, Chris Cooking Nashville is so fun to watch and for us Carnivores…his recipes are a game changer. 👏
Indigo, you HAVE to try this again!
I just made these and they are “knock your socks off yummy”! Like Chris said, getting the whites super dry is key. No eggy flavor AT ALL. No jiggle. Just yummy mashed potatoes (or so it would seem). My wife and I just slapped some butter on there. Made a quick homemade gravy. And went to “mashed potato heaven”! The angels are singing as we speak! 👍👏🥳
Toasted gelatin can be used in various culinary applications to add a deeper flavor profile. Here are a few known uses of toasted gelatin in cooking:
1. Stocks and broths: Toasted gelatin can be added to stocks and broths to enhance their richness and provide a more robust flavor. It can help improve the mouthfeel and add a subtle savory note to the liquid.
2. Sauces and gravies: Toasted gelatin can be used as a thickening agent in sauces and gravies. It helps create a smooth texture and can contribute to the overall flavor of the dish.
3. Coatings and breading: Toasted gelatin can be mixed with breadcrumbs or other coating ingredients to add a hint of savory flavor when breading meats or vegetables.
4. Marinades and rubs: Toasted gelatin can be incorporated into marinades and spice rubs to impart a deeper flavor to the meat. It can help enhance the overall taste and tenderness of the dish.
Thank you for sharing. Great tips!
Thank you, Chris is really taking it to the next culinary level for Carnivores. ❤
Fantastic info- Thank you for sharing!
I needed to know this. I make a Beefy Mushroom soup that I love but I used lean beef last time and it lacked something. I think the geletin being a flavor boost as well as a texture enhancer could make up for the fat that is not in the lean meat. I'm not a low-fat low-carber, but I buy what's on sale and try to make it work.
@@Metqa Render and save the fat from your next very fatty beef roast. Great for cooking with and adds flavor.
I’ve made these mashed potatoes several times and fed to my unsuspecting family. They had no idea they weren’t real mashed potatoes. They even asked for seconds. Don’t be afraid to add enough cream to make the mixture flow. Mine were very creamy and delicious 😊
I made these and LOVE them!!! They really don't take anymore time than regular mashed potatoes. Cooking the egg whites takes about as much time as peeling a pot full of potatoes and boiling them. This recipe is fairly easy as you just add everything in a blender and puree it. I toasted extra gelatin ahead of time and put it in a small spice jar. Once you have that ready to go, these are really quick to make. I have found that these are so filling that I wasn't hungry all day. I've also learned to make half batches because a 32oz carton of egg whites makes enough for 6-8 people (I'm the only Carnivore). I love that this (and Chris's Carnivore rice recipe) uses up all the extra egg whites that I always had leftover. I've made his sushi, soyless sauce, gravy and butter mayo recipes. All were delicious! It's nice to have clean food alternatives again.
I hope you watch Chris's video again and revisit this recipe. I think you AND your children will completely enjoy it his way. Way to go on the potato masher. Good you are trying carnivore recipes. Glad to see you pinned his comment as well.
I made this recipe this morning, halving the recipe, and it was SO GOOD! This afternoon I thought I would try to make French fries in lard with the leftovers. Not French fries, exactly, but not bad. And a great carnivore snack. I think you could make "potato" patties with the leftovers too.
Great Udea!
Yeaaasss!! I was thinking it would be fun to make carnivore potato patties!!
Potato pancakes!
How were you reading my mind!!!!??? My mom used to make this all the time. I think she chooped up onions or something into the leftover potateys and then pan fried it. I was thinking, what if you make a pattie with it, then chill it, then egg dip it and bread it with Indigo's breading, Chill it again so the breading sets, then pan fry it?
I haven't even made the recipe yet and I'm already thinking of secondaries.
Maybe freezing them flat and then putting a pork panko crust on them and frying would be good? Like a tater tot type of thing
I appreciate the candid non-keto opinions for perspective and adjusting my expectations! 😆🥰
Yes, me too. With Chris' advice on drying out the eggs more thoroughly - maybe try again with new sweet taste-testers - - because the thought came to mind during their critique(s) that they can smell the heavy egg smell from the 2 cartons of eggs that have been cooking in the house - so they are tasting eggs as well as smelling them. Love to see a re-do with new sweet little taste testers : ) Thank you for the post. I'm definitely going to try it.
Love your honest taste testers. Thank you for reviewing this recipe! ❤️🥰❤️
Always enjoy your kids reactions. They are always so honest! Adorable❤
That's my target audience. The grandkiddos. If they give me a thumbs up, I nailed it. If they are a 'no' then it's back to the drawing board.
@@vociferonheraldofthewinter2284 I think drizzling them with melted butter or gravy would help
I tried it and did what Chris said - smells like buttered popcorn and dry - done! I erred on not enough cream - added more for the leftovers and consistency is perfect - flavor amazing. My son hates eggs and LOVED it! said they reminded him of KFC biscuit flavor 😆 yummy!
I wonder if Ghee or bacon drippings were used instead of butter if it would help with the "water" content since ghee has water removed. Or I wonder if you could use boiled egg whites and just process them with butter
Thank you for having your girls give an honest review. I won't be wasting my time or money on these. I am so tired of reviewers giving these great reviews on things that are not really as great as they claim to be. Like your girls I can do without something than eat egg flavored potatoes.
Please thank your kids for their honest reviews. Thank you too for taking the time trying this out. I've just started keto & many of the ingredients are too expensive to keep trying recipes with disappointing results.
Saw that video the other day and noticed today that he has a new video for Carnivore Potato Salad ... must try!
I haven't seen the video yet, but I can't tell you how excited I am to see someone try this recipe. I watched Chris do it on his channel, but I don't love to cook, so I'm cooking vicariously through you!
I mentioned to Chris how much I missed mashed potatoes, knowing I would never eat them again. He let me know about his surprise recipe he was working on. I picked up fresh mozzarella earlier today the only ingredient I was missing. His turned out looking more like mashed potatoes I cannot wait to make them.
gotta love the honesty with kids lo, i have no doubt you will perfect this in time its what you do.
One thing that was clear to me was how fast and loose the OG video's recipe was. Lots of stuff done by eye, which told me they had a LOT of practice and were able to adjust on-the-fly. Definitely interested in seeing how yours turns out.
Love the honesty of the girls!
Thanks for taking the time to make and review this (twice)! I'm very excited to try it and can only imagine what you and Chris will come up with next. The amazing contributions from both of you are much appreciated.
The thick texture for your gravy looked perfect!
Girl you are a trooper! I dearly love mashed potatoes but NO WAY I would spend that much time making them. I adore your girls! They are so HONEST with their critique!
I’m sticking to BEEF and be done with it.
This is just too much trouble to make. I am a foodie; just give me the real mashed potatoes. One can still lose/maintain weight!
@@yougottabekidding7476 Mashed potatoes have a much higher glycemic index than sugar.
@@gsts379 While true, fake mashed potatoes never taste right or even remotely like the real thing. It's better to combine a small amount of real mashed potatoes with a larger amount of mashed sweet potatoes. Or just use mashed sweet potatoes alone. Now, if someone is diabetic and their doc says low/no carbs, then I can see that the fake mashed potatoes are better than nothing.
I’m glad that your kids are so honest and they’re so adorable now I have to test it out on my husband thank you for sharing I saw Chris’s page and now you’re confirming it so thank you thank you. We love you and we love all of your recipes.
A couple observations - you have a tall mixer so you may have to do half of the mix at a time - thus you can keep the speed low and it will draw in as with the wide base mixer carafe.
I just added cream till I got the consistency I wanted which is what I thought he said to do…. I did roast and gravy too and the heavens opened, sun shone down, and I heard angels singing!
LOL
I made Chris' butter mayo recipe. It tastes great and stays spreadable in the fridge!
He specifically said to blend on low and to add heavy cream a tbsp at a time. It looked like he was also using a Vitamix.
Chris, I halved your recipe, and only used egg white protein powder and it worked fine to make the scrambled eggs, I used 12 T of the protein powder, and 36 T of water to reconstitute before cooking. I put it all together with my immersion blender at the end. It worked great! Thanks!
I wasn’t thrilled at first with my initial attempt. But I made carnivore shepherd pi’s with my Faux mash and it was surprisingly good. My carnivore (potato lover hubs) liked the faux potato mash on my shepherds pie and my carnivore son said the potatoes taste like potatoes so I think I will def repeat this recipe!! Be careful not to toast the beef gelatin too much..I think mine got a bit funky tasting. Maybe a different brand would taste better but I think I have the same brand as Chris used in the original recipe.
Yours definitely looked more jiggly than mine. Mine was more liquidy and got thicker later in the fridge for the next day.
The kids really cracked me up with their opinions. I think many adults will still love the recipe. Lol
😮 ❤ He's going to be doing a carnivore potato salad soon too.
I can't wait!
It won't have that joggle if you add more hwc.
I did turn the heat up a bit but just stirred like crazy to get them drier but not browned. My son who is low carb but not carnivore loved these!! I also did in food processor as I don't have a blender. They are super filling. I used to be able to eat a whole darn bowl of real mashed taters, but not these. This is a GREAT substitute!. I love Chris' channel
Just watched Chris’ video on your recommendation! Thanks for sharing his channel! I always jump on yours as soon as I get your notification🤗 Thanks for all the hard work you do to bring us new ideas to keep us encouraged and find new ways to prep good wholesome ingredients into delicious recipes!
Loved your girls honesty, and you dear girl for always taking things to the next level by tweaking and experimenting. @ChriscookingNashville is in my area...love his channel.
Thank you for your comment and info about the Vitamix as that is the blender I have as well! I just love and appreciate you Nili.
I saw his video. I’m so glad you made this. Gonna have to try it
He does mention that if you plan to use it in a cooking/baking application like shepherds/cottage pie to not add the egg white powder or it will cook solid due to that.
I made these tonight, I thought they were delicious. My son thought they were okay. I did not have any cream cheese, mozzarella, or whipping cream so I just used extra sour cream. They still had the potato texture and almost the taste. Better tasting than instant potato flakes, not quite the same as my moms homemade mashed potatoes. Make sure you cook them really dry, I could tell that is where the texture comes from.
I think next time it would be easier to use my stick blender instead of my regular blender.
That way I can mix it all in the serving bowl, and see when the texture is perfect.
Great idea. Yes the really dry eggs is a major key. Good eye for noticing. 🙂
I also had about 1 serving left over. I reheated it in the microwave this morning. Took about a minute (30 sec stir, 30 sec stir). It tasted just as good if not better. I think I will make a big batch of these and keep them in the fridge to help with a sudden carb craving!
Kids are so honest. Love their reaction.
Love Chris’s work!
fun! FYI: The vitamix "pusher" is called a "tamper" ... if i remember correctly?
I just found Chris a couple of days ago. Most definitely trying the mashed potatoes
Love this recipe! I halved the recipe and made it in a food processor! Got it very smooth with minimal cream!!
Thank you for always doing the trials for us!
I coincidentally just found his recipe a few days ago and I have definitely been planning to try it - he also does a "carnivore rice" (which I also plan to try!) where I think he steams the egg whites in a bowl - I wonder if you could experiment/modify that part? maybe use the IP?
I think I want to add a little nutritional yeast and "mashed potato" extract when I try mine.
Love that you had the kids give their honest opinion! Well done!
Thanks for doing this! Chris is going to be honored!
I rewatched his video and it seems he might have used more cream than the recipe states. He never measured much in the video that I could see. Hmmmmmm🤔🤔🤔
Can you use a food processor instead? I sure don't own a vitamix.
I still want to try this!
I actually don’t give an amount. I do it 2-3 Tbsp at a time until it’s flowing freely. I don’t measure because it’s not a specific amount. It’s as little as necessary to make it flow which could be a tsp or a cup or anywhere in between. 😊
I love the girls honesty. Their expressions were great!
I saw your comment on his video and hoped you’d make your own and maybe experiment :) I’ve made them them twice now and am obsessed. I omitted the egg white protein on my second batch as well and liked them much better without. I also used cottage cheese in place of mozzarella and sour cream because I had it on hand and that also worked pretty well :)
I didn't add the powder either. I also used my food processor instead of the blender. That way it will blend and I don't need to thicken it. So good!
I'm in love with ricotta and think I'm going to try that in place of the sour cream. I am thinking I'll use my food processor too instead of my blender since it's easier to get everything out. I did make it today according to the recipe, but used more HWC than called for since my hubs likes it thinner.
@@Neolifeketoshari did you try the ricotta?
He has a new version out now with less ingredients. His mom said she uses cottage cheese in hers in the video instead of mozzarella
@@almostoily7541 yes, I only use ricotta. I tweaked his version and did my own thing and everyone really loves it!
@@Neolifeketoshari thanks!
I'd like to get the price down but it still tastes good 😊
I have made his potatoes twice and they have not failed me. My son didn’t know they weren’t mashed potatoes.
Black Sheep Keto's cauliflower French fry replacement uses parmesan cheese and I swear they feel starchy too.
I personally tried his recipe for these and they turned out so well & in my opinion, they were Very good.
I made this recently. I did not need the Heavy Whip cream or egg white powder. I also did not worry about getting ALL of the liquid out of the eggs. I substituted the sour cream with cottage cheese. My texture and taste was almost the same as mash potatoes. (It did not giggle like yours in the first attempt) It was so good and did NOT taste like eggs. You used 1/2 the amount of butter as he called for. (1/2 cup 1 whole stick) I plan on using less butter next time and adding butter powder or butter extract at the end for flavor.
Love your kids reactions! My 18yr old is pretty similar to their reaction 😂. I love how you share others accomplishments. I value your opinion and thank you for sharing g your life and journey with us!
Oooo... I wonder if you could combine the mashed potato recipe and the rice recipe and maybe your breading to make faux "hashbrown" patties???
I made them again tonight. Very much better than anything we have ever tried. We like it very much!
I love her kids reactions!!!
I can’t wait for you and Chris to get your heads together to come up with a 2.0 version of mashed potatoes and all the exciting things I know your mind is thinking of right now! I watch several RUclips channels and I like several RUclips channels, but yours, Nili I trust.
Thanks for testing this out, I love Chris’s creativity
Yay! So glad you tried this, Chris is so creative! He of course just HAD to release during my no dairy month, lol! And I almost spit out my water at the 'real' carnivores who should just go eat the animal from the field, loved it! 😂
😆😆 If we're going to go down that line of thinking then we should go ALL THE WAY! 😂
For me it's while I'm eliminating eggs!!! I really want to try both the mashed potatoes and rice but I'm trying to see if eggs are contributory to eczema for me *sigh*
I actually think we are doing pretty good on our carnivore diets, I like to mix mozzarella with sour cream, it is like a thick cheese sause you can put on your meat and use for all kinds of things
I watched Chris' video...seen your comment lol. I have not tried it yet. I also want to try his "rice" recipe.
Thanks so much for re-trying it and giving us the adjustments you made the 2nd batch with a Vitamix. That’s what I have, so I will be mindful of the speed going too high.
I would like to make potato cakes with these maybe add a whole egg and shape it into croquettes and fry it up for breakfast
How did they turn out
Their faces, hilarious! Love the honesty.
I'm so excited to try this. Chris, you are a genius
I made this last week and had some of your same challenges. I wasn't crazy about the texture (gritty) but my husband liked them. I added chopped garlic and blue cheese to the leftovers and the taste was significantly improved. I'll have to play with the recipe some more. It just takes soooooo long to cook the moisture out of the eggs. 40 minutes for me.
I just watched two videos on these, first Chris's, then another, now yours. Because i love to experiment with food, and because, I've logged in more than a few hours in professional kitchens, and for the sake of science, I'm going to try this recipe to find out how far it can be tweaked. I'd like to know if when the end product dries out can it be rehydrated to get the coveted creamy potato texture. I also want to see if this can be used to enhance other recipes. I have a few in mind. Thanks. Great video.
So excited! I woke up at 4:30 am to make these today. Pretty amazing I must say! The best by far, especially since I put a few drops of mashed potato flavoring in! Cooking a roast today and plan on making some luscious, velvety, dark brown beef gravy to compliment my long awaited dinner today. Thanks Chis and indigo Nili
Nilli, leave out the egg white at the end, and add a little more cream. After you plate it, add butter or, like you did, a gravy. It's delicious
I made these and thought they were amazing. My husband had the same reaction as your girls.😅. I used a hand mixer and loved the texture. But I always liked my mashed potatoes chunky. It's what my ribeye was missing. I love your recipes. Thank you for sharing.
The girls were such troopers and so funny!! This was a great review.
Lol. The kids’ reactions! Perfect. My kids say this to all my recipes. ❤❤❤
🤭Your daughters are so honest and adorable. I am going to try this recipe.
Oooooh I made theses and
I absolutely absolutely love them. They are absolutely delicious. I am so glad I found that recipe. Chris is amazing.🤩
I LOVED that fact that you had your girls try this without them knowing what they were made of and BOTH of them tasted the egg. I’m glad it isn’t just me. For me, these taste closer to mashed potatoes than cauliflower does, but I definitely tasted the egg and I cooked them until DRY! In my opinion I don’t think these would honestly fool anyone. Still, they are very good. I will make these again but because they are time consuming (standing & stirring), it won’t be very often. Thanks for the review!!! And thank your girls!
I love carnivore Nashville recipes!!! He's literally a wave of fresh air in this space! ✨
Love your definition of a true carnivore! Our son when in high school would tell his friends when he wanted a burger, he’d go outside to my pasture and take a burger cutter, push it into the rump of the cow and pull out a burger! Yes, he was a real carnivore! 😂 He now has his own littles and I can only imagine the stories he tells them. They believed him. Sad that HS kids didn’t know how/where food comes from!
Trust me. I have made these a few times. Add that heavy cream until it moves in the blender .
They are delicious.
Oh oh oh, the honesty of children😂😂❤ just have to love it. However, Chis's "mashed potatoes" really did look 👌.
Alot of your ingredients I can't get here, but I love watching all your creations.
Thank you.
Charmaine from South Africa, Queenstown, Eastern Cape
Sorry Chris🙈
Oh I don’t mind. I think folks think I’ll be offended and they feel like they should criticize the recipe or my reasons for making it. At the end of the day I invented something no one had heard of before. Is it perfect? Surely not. Is it good and close? I think so when done properly. Kids are honest and that’s a great thing to use to work from. Other people I sort of think, “okay, well since you hadn’t invented it already I’m not sure it’s much of a criticism to tell me what’s wrong with my way”. Haha. I’m sure it can be improved. But if someone doesn’t try it and then try to improve it I’m not too worried. 🤷🏼♂️ Everyone has opinions. Nili did the work and was kind enough to give my recipe a space in her world and that’s quite a complement. I put it into the world because I like it. Anyone who doesn’t understand that and feels like empty criticism is the only valuable response without trying it isn’t worth worrying about. 😊
@@ChrisCookingNashville... so true. I think you do a great job. I wish I could be so creative. Your butter mayo recipe has changed my life. .... So clever. you keep going I love watching your videos.
💜🥰🤩🤗
I saw this one coming, (i love chris's channel)❣
Nili, try the stick blender🤔
~I love the kids homest opinions❣
LOL. Love the girls!!😂😂
I've been watching Chris. I think I'm going to try them this weekend. Thanks for the advice on Vitamix. I just got mine!
I bet adding some of that dried butter powder to this would add amazing flavor too!
😂😂 the end, love it
I use my Vitamix mostly at 4 or 5 speed for mostly everything.
Bigger pan helps with cooking egg whites in my experience
How cute ❤....loved their honesty...😂😂
I think the difference is that Chris uses a wide Vitamix container. It’s a different model but, the model you have does have a similar container..it’s the dry container. I have the same model. I think I’d use a food processor instead.
And….I LOVE the kid’s honesty. Lol
I want to try these. Maybe on a day I can take my good ole time. LOVE kids! They are so honest, lol❤
I am going to try your frozen butter breat recipte but with frozen cream cheese instead
So glad you tried it! I just saw his video and your comment and came over to see if you’d tried the recipe yet.
I haven’t tried the recipe but I wonder if you fully chilled the mixture before using the vitamix it would be less likely to get to that piping hot stage the vitamix can get to. My other question is the texture appears to have that kind of jiggly egg look and it seems like a really creamy and rich dish. I wonder if you could put the mixture in a baking dish and bake just enough to get a little brown on top it would be like a ‘potato’ soufflé.
I'd try it in my stand mixer.
Chris uses a Vitamix!! They need butter, lots of butter even with the gravy. U can also use a little water to change the viscosity to get tgem creamy.
Hahaha! Sweetie, your kids are adorable & honest. I love the simplicity (uncomplicatedness) of children and how they know not to complicate things. :) I think there's a lesson in there for everyone.
I watched his video the other day and was wondering about the taste.
I’m assuming they didn’t KNOW how it was made….SO-I thank your beautiful daughters for their HONEST opinion.
When they said “it tastes like eggs”…I’m going to take those babies words to heart…and PASS.
❤.
Yes, but Nili’s children know better….they are dubious‼‼‼
Just because they know who mom is‼‼‼
Gladys🇨🇦Toronto🇨🇦
Nili can make it better and they know it! Lol 😊
Your daughters are so adorable!! I made this a few days ago and everything was going great until I added the egg white powder - which I didn’t notice was vanilla flavored! 😮😢😂. Trying again tomorrow!
I think pairing this dish with other foods will help incorporate them better if that makes sense, eating anything alone definitely emphasizing the flavor, but having these with a hamburger steak, with mushrooms, onions and gravy would assimilate better than mashed cauliflower. I don’t mind the mashed cauliflower, it’s just they have an almost hallow texture, I’m going to try this, maybe even mixing the two mashed together for texture. Thanks for sharing Chris’s recipe!
Your kids are simply delightful!
Oh my goodness! The girls are the cutest.. AND kids are always so honest.. lol I ordered the Grapefruit LMNT using your code.. I will be your salty friend. 😁
Woohoo! I know you'll love it!