Add cheese, onion and a little garlic to mashed cauliflower and it's pretty darn good. I've also added a small amount of actual potato (about 4 parts cauliflower to 1 part potato) and it is still lower carb and adds potato taste to the cauliflower.
People think I'm compensating when I say I prefer Linda Sue's Just Like Stuffed Baked Potatoes, Cauliflower dish to actual mashed potato. I will eat twiced baked at my friends family thanks giving cuz his mom is very proud of it, but I don't eat mashed any other time. It's not that great and I love cauliflower. I put it in soup, I put it in curry,I roast it and eat it, with all the toppings a potato wishes it had... and it's not gluey like potatoes can get.
@@erinjohnson7504I really like mashed cauliflower, and I fix it much like your suggestion, but your idea of adding a small amount of potato to the mix is a good suggestion. You just count the daily carbs you are consuming.
Thank you and God bless you , We are on 2 weeks keto Thanks to DrKenBerry on utube , not any of our Doctors at me age 58 & my husband 60 just diagnosed with diabetes and I have Hypothyroidism. We are learning All the dr's eat low fat were not educated correctly. God bless & thanks Mrs josette Tharp Texas 👍👍👍🙏🙏🙏❤️❤️❤️
What a great idea. My grandma taught me that if your soup broth ends up being too salty, throw in a potato and it will take away some of the saltiness. Can’t wait to try this. Thanks so much!!!
I use cream cheese and butter in my cauli mash instead of any cream because i don't like soupy mash. I season with salt, white pepper and garlic powder.
The turnips work great, I have been doing that for couple of years although I like mashed cauliflower as well. I also make scalloped turnips which the family likes better than scallops potatoes and requested for every holiday dinner
I have been using turnips as a replacement for potatoes in several ways. As a potato salad as an au gratin I will make an Italian sausage with sliced turnips. I have even used thinly sliced turnips in lasagna not by best or worst idea but I have switched to Lavish bread my favorite way is to make hash browns with them ad zucchini red peppers mushrooms and onions add diced up sausage or corned beef by eating a low carb. Not keto but pretty low I have totally cut out pasta bread potatoes and other high starch foods over a couple of years I have lost 135 lbs and dropped my A1C from 8.1 to a 5.0 on my A1C test earlier this week. I also lost enough weight to get a knee replacement a few weeks ago. So I am a fan of Turnips
It's actually simpler than it appears as a process, it just has a lot of ingredients. IF you were to measure the ingredients for the blender first and set it aside, (I toasted a half cup of the gelatin powder in advanced while waiting for something else to cook ) , Then all you are really doing is cooking scrambled egg whites till slightly over cooked and tossing them into a blender. In fact, if you have a high powered blender, I think it would come together easier. My hardest task was convincing my Walmart $20 not to give up the ghost. I had to half it into 2 batches to get it blended. ( since I'm single I'll prolly make half batches from now on) but the end result was so close to mashed potato I didn't believe it and am still skeptical each time I eat it and it's not gross. To be fair, I came to realize I don't like mash potato all that much anymore so it is not a big WIN for me for just eating on it's own, though it was good enough for that, but if I ever decided to make a beef stew, I could definately see a place for the egg white mashed potato. Especially since reheating it is a bit of a challenge, I think I'd be making half batches of this as a single person. Any reheating too quickly and it reverts back to scrambled egg, delicious but egg texture. I heated it in the micrwave for 15 sec at a time and stirred between heatings till it was serving temperature. as an experiment, I heated 10 seconds more after eating temp, and that is when it coagulated back to scrambled egg.
@@MetqaChris recommends not adding the egg white powder to the stuff you are planning to refrigerate since it makes reheating harder and to just be gentle when reheating , adding a little cream. I've reheated them using a double boiler
I steamed garlic bulbs for about 10 minutes and mashed with butter and it was surprisingly close to mashed potatoes. It has to get to a point of just being cooked but not too mushy, there's a threshold where the garlic flavor gets muted but comes back if you cook too long. Serious Keto made some good roasted potatoes out of red radishes, so if you combine them with steamed garlic and maybe sour cream and cream cheese you might get great results.
I love potatoes! But as a diabetic on a low carb diet, it is hard to put much potato in my daily food intake. One youtuber said to try cooking red radishes and blend with butter and cream; I tried it, and its ok. Your first two suggestions look like something I will try, but that third one is just too much bother for my lazy self, lol! Another video said that when you cook your potatoes in the microwave, then let them cool, they have a much lower glycemic index. So I have tried that too, just because potatoes are so yummy. Thanks for the great suggestions! 😀
Turnip raises your blood glucose. So eat in moderation.i do the same with parsnips steam when done put in blender with a bit of cream and a bit of butter.so good and safe for a diebetic.
I actually like the mashed cauliflower better than potatoes. I add some One On One Mashed Potato extract to mine. I've been wanting to try the egg white fauxtatoes, too, though. Just haven't had the opportunity.
The mashed turnip recipe is amazing. Tried it today and it was outstanding. No bitternesss at all using the smaller turnips and the potatoes. Thank you!
We grew up eating mashed turnips at our holiday meals and my mom always used a large turnip. She cubed it and boiled until soft, then mashed with butter and seasonings. Very tasty!
I have made Chris Cooking Nashvilles versiin wuth the egg whites and they were a very close 2nd to the real thing .... just made sure my egg whites were cooked until dry..... very good the next day as well warmed up.... tried making hus recipe with this for potatoe salad but was not thrilled.... tasted grainy ... but the mash was a hit!!
Annie you are fabulous!! Thank you so much for testing these recipes over and over until they are “Annie approved” ( she has HIGH standards). You rock! 🥔🧅🥚
I was hoping you were going to tell us how to make jicama into mashed potatoes. We like it as potato salad, but it is a bit grainy in texture for mashed. Would love to see if you can figure that one out.😊
Remember, Chris’ recipe still has carbs. That’s the recipe I made in the video - egg whites, cheeses, sour cream, heavy cream still have carbs. It comes to 1.8 g carbs per 1/2 cup serving. Still less than using a turnip, which is about 5 carbs. My favorite was mashed turnips - tastes the closest to mashed potatoes.
I know how Chris got the idea for the egg white mash potatoes. An angel appeared to him one night, in the moonlight in his room, and gave him the recipe.
And I found two flavors of the cauliflower ones already made in the grocery store, so that must be getting more popular. Bob Evens brand, I'm going to try them, but not a bit cauliflower fan myself.
We plan to try Chris Cooking Nashville's recipe tomorrow for Thanksgiving. It will be interesting making it in our camper! Thank you for your ideas too.- Michelle
@chriscookingnashville is a genius (or mad scientist) of the carnivore/keto world. I have no idea how he comes up with the flavor profiles he does with the ingredients he uses. It’s truly a gift of epic proportions.
@@margaretweber3931I've made them. At its core is just an egg white scramble that you make sure is very dry. You can toast your gelatin at the same time that you are making the scramble. I use it for celebratory meals like bdays or Thanksgiving since I'm trying to limit my regular use of dairy
I LOVE rutabaga s. As a kid, I would snatch pieces raw from the pot. Or the counter, if Mum wasn't quick enough. I find them less bitter than white turnips and would gladly experiment with making fries with them, or even a "fauxtato" salad! I'm new to keto, and I'm trying to start with foods that I'm used to and that I like.
Someone told me that you can't tell the difference between mashed cauliflower and mashed potatoes. I gave it a try, and let them know that it had been wayyyyyy too long since they'd had mashed potatoes.
I always meant to try the egg thing using drained/dried soft-boiled eggs, which is probably more work, but the thought of standing over a stove stirring for a half hour (never believed the 20 minutes anyway) just depresses me for some reason.
Can mashed turnips be frozen? I'm trying to cook low carb for my boyfriend, but I have health issues of my own. As a result, it is often hard for me to stand for long periods of time, and I find myself using things like instant mashed potatoes to be able to at least get a meal made. If I could make a large batch and have individual portions available for me to heat and serve would be extremely helpful.
That Egg mash is way too much trouble for me personally. I don’t care how good it is. My husband and I absolutely love Palmini Mash. I put it in a saucepan and add in a few heaping tablespoons of Victoria's keto flour 2.0, a little heavy cream and butter. Sometimes a little cheese, sour cream and chives. I also make mock potato pancakes by adding 4 eggs, 1/3 cup keto flour, 2 tsp onion powder, 1 scant tbs of baking powder and S&P to taste. I fry them till the edges turn brown then flip them. My family loves them. I’m starting to find many ways to use this product. I’m definitely going to look into adding a little toasted beef gelatin to see if it boosts that potato flavor. But honestly you can’t get any easier than that.
Years ago, waaay before I went keto, I used to make mashed turnips about as often as I made mashed potatoes. I liked them, my ex-husband didn't - until the day I added a drop (literally) of yellow food coloring to the turnips to make them less snowy white and more potato colored. Then he didn't even realize. Sort of funny, mostly annoying. They don't taste quite the same, but close enough especially where you're using them as a base under a main dish. Or smothered with gravy. Now? I actually like mashed cauliflower, too. But I frequently use a head of cauliflower (cored and cut up) and a couple of turnips but into small chunks. I got the idea from Maria Emmerich but her recipe was made in a crockpot and had a couple of other ingredients. I just cook it all in the stove like any mashed potatoes. 🤷🏼♀️
I use them as replacement in LCHF "Olive Garden Zupta Toscana" - they will have an odor but we have learned to peel them - slice them - place in cold water overnight and then just use in place of potato slices - they do not 'break up' in soups and stews! @@KetoFocus
PLEASE leave another 5 seconds of dead air time more than where your video ends. You end too quickly after telling us to click on the next video that I can never click on it. It goes straight to an ad before i can click on the next video. Otherwise Love your content!!! been very helpful as I use Keto to help reverse diabetes.
5.7 grams of carbs per 122 grams of cooked turnips.. Not bad. Approx 6-7 carbs per 125 grams of rutabaga Not bad. russet Potato 33 grams of carbs per 175 grams of po.. SCREAMING HIGH.
The question is who actually missed mashed potatoes? I liked the butter and salt, but not the potatoes. Tells me what I should eat. Trust your taste buds. Just not for todays sweets or you’ll have a problem.
American turnips sound terrible, Scottish turnips are just boiled and mashed sometimes with carrots and are perfect as they are . No need for butter or cream and never had a bitter tasting one . Your small turnips almost look like reddish
Thank you for the shoutout! Glad you enjoyed the recipe. 😊
Add cheese, onion and a little garlic to mashed cauliflower and it's pretty darn good. I've also added a small amount of actual potato (about 4 parts cauliflower to 1 part potato) and it is still lower carb and adds potato taste to the cauliflower.
I add sour cream, cheese, and seasonings to the cauliflower and then bake it in the oven. It's so dang good
Oh Sour Cream!! Why didn't I think of that???@@erinjohnson7504 😃
People think I'm compensating when I say I prefer Linda Sue's Just Like Stuffed Baked Potatoes, Cauliflower dish to actual mashed potato. I will eat twiced baked at my friends family thanks giving cuz his mom is very proud of it, but I don't eat mashed any other time. It's not that great and I love cauliflower. I put it in soup, I put it in curry,I roast it and eat it, with all the toppings a potato wishes it had... and it's not gluey like potatoes can get.
@@erinjohnson7504I really like mashed cauliflower, and I fix it much like your suggestion, but your idea of adding a small amount of potato to the mix is a good suggestion. You just count the daily carbs you are consuming.
Thank you and God bless you ,
We are on 2 weeks keto
Thanks to DrKenBerry on utube , not any of our Doctors at me age 58 & my husband 60 just diagnosed with diabetes and I have Hypothyroidism.
We are learning
All the dr's eat low fat were not educated correctly.
God bless & thanks
Mrs josette Tharp
Texas 👍👍👍🙏🙏🙏❤️❤️❤️
What a great idea. My grandma taught me that if your soup broth ends up being too salty, throw in a potato and it will take away some of the saltiness. Can’t wait to try this. Thanks so much!!!
My mom said the same and I have done it!
It's never worked for me
I use cream cheese and butter in my cauli mash instead of any cream because i don't like soupy mash. I season with salt, white pepper and garlic powder.
My mom taught me to add a half potato when cooking dried beans. To decrease stomach gassiness after eating beans. Again, toss potato after cooking.
The turnips work great, I have been doing that for couple of years although I like mashed cauliflower as well.
I also make scalloped turnips which the family likes better than scallops potatoes and requested for every holiday dinner
Those egg white one is SO GOOD. Those are the ones I'm making this week. And it makes A LOT, so I'm making a 1/2 batch because its probably just me.
I have been using turnips as a replacement for potatoes in several ways. As a potato salad as
an au gratin I will make an Italian sausage with sliced turnips. I have even used thinly sliced turnips in lasagna not by best or worst idea but I have switched to Lavish bread my favorite way is to make hash browns with them ad zucchini red peppers mushrooms and onions add diced up sausage or corned beef by eating a low carb. Not keto but pretty low I have totally cut out pasta bread potatoes and other high starch foods over a couple of years I have lost 135 lbs and dropped my A1C from 8.1 to a 5.0 on my A1C test earlier this week. I also lost enough weight to get a knee replacement a few weeks ago. So I am a fan of Turnips
Congrats on the weight and the fantastic HbA1c! Good work!
Celery root is pretty good. I use it in my keto French meat pie
I also use daikon but it is pretty wet
The egg mash potatoes is way too complicated.... I'm glad I love cauliflower mash potatoes... so simple and tasty
It's actually simpler than it appears as a process, it just has a lot of ingredients. IF you were to measure the ingredients for the blender first and set it aside, (I toasted a half cup of the gelatin powder in advanced while waiting for something else to cook ) , Then all you are really doing is cooking scrambled egg whites till slightly over cooked and tossing them into a blender. In fact, if you have a high powered blender, I think it would come together easier. My hardest task was convincing my Walmart $20 not to give up the ghost. I had to half it into 2 batches to get it blended. ( since I'm single I'll prolly make half batches from now on) but the end result was so close to mashed potato I didn't believe it and am still skeptical each time I eat it and it's not gross.
To be fair, I came to realize I don't like mash potato all that much anymore so it is not a big WIN for me for just eating on it's own, though it was good enough for that, but if I ever decided to make a beef stew, I could definately see a place for the egg white mashed potato. Especially since reheating it is a bit of a challenge, I think I'd be making half batches of this as a single person. Any reheating too quickly and it reverts back to scrambled egg, delicious but egg texture. I heated it in the micrwave for 15 sec at a time and stirred between heatings till it was serving temperature. as an experiment, I heated 10 seconds more after eating temp, and that is when it coagulated back to scrambled egg.
@@MetqaChris recommends not adding the egg white powder to the stuff you are planning to refrigerate since it makes reheating harder and to just be gentle when reheating , adding a little cream. I've reheated them using a double boiler
I steamed garlic bulbs for about 10 minutes and mashed with butter and it was surprisingly close to mashed potatoes. It has to get to a point of just being cooked but not too mushy, there's a threshold where the garlic flavor gets muted but comes back if you cook too long.
Serious Keto made some good roasted potatoes out of red radishes, so if you combine them with steamed garlic and maybe sour cream and cream cheese you might get great results.
I love potatoes! But as a diabetic on a low carb diet, it is hard to put much potato in my daily food intake. One youtuber said to try cooking red radishes and blend with butter and cream; I tried it, and its ok. Your first two suggestions look like something I will try, but that third one is just too much bother for my lazy self, lol! Another video said that when you cook your potatoes in the microwave, then let them cool, they have a much lower glycemic index. So I have tried that too, just because potatoes are so yummy. Thanks for the great suggestions! 😀
Turnip raises your blood glucose. So eat in moderation.i do the same with parsnips steam when done put in blender with a bit of cream and a bit of butter.so good and safe for a diebetic.
You go Keto Focus Girl!! You are having tooooo much fun with your videos. But we know it is hard work.
I actually like the mashed cauliflower better than potatoes. I add some One On One Mashed Potato extract to mine. I've been wanting to try the egg white fauxtatoes, too, though. Just haven't had the opportunity.
Me too and love loaded cauliflower too
The mashed turnip recipe is amazing. Tried it today and it was outstanding. No bitternesss at all using the smaller turnips and the potatoes. Thank you!
We grew up eating mashed turnips at our holiday meals and my mom always used a large turnip. She cubed it and boiled until soft, then mashed with butter and seasonings. Very tasty!
I have made Chris Cooking Nashvilles versiin wuth the egg whites and they were a very close 2nd to the real thing .... just made sure my egg whites were cooked until dry..... very good the next day as well warmed up.... tried making hus recipe with this for potatoe salad but was not thrilled.... tasted grainy ... but the mash was a hit!!
Ignore my typos
Great video! Thanks for all the different choices.
My pleasure! Happy Thanksgiving 🦃
Annie you are fabulous!! Thank you so much for testing these recipes over and over until they are “Annie approved” ( she has HIGH standards). You rock! 🥔🧅🥚
I was hoping you were going to tell us how to make jicama into mashed potatoes. We like it as potato salad, but it is a bit grainy in texture for mashed. Would love to see if you can figure that one out.😊
I love Chris's cooking Nashville recipe he made his out of eggs with no carbs at all I've tried the turnips , but didn't care for it at all☹️
Remember, Chris’ recipe still has carbs. That’s the recipe I made in the video - egg whites, cheeses, sour cream, heavy cream still have carbs. It comes to 1.8 g carbs per 1/2 cup serving. Still less than using a turnip, which is about 5 carbs. My favorite was mashed turnips - tastes the closest to mashed potatoes.
Love love all your videos, can you reheat the egg potatoes?
I make “mashed potatoes” with 1/2 lupin flour and half dried potato flakes. Takes 2 minutes to cook up with cheese and cream
That sounds better (and faster!) than the egg recipe - although I've heard great things about Chris's results.
I know how Chris got the idea for the egg white mash potatoes. An angel appeared to him one night, in the moonlight in his room, and gave him the recipe.
😂😂😂 Sounds logical
@@KetoFocus , 🤣
And I found two flavors of the cauliflower ones already made in the grocery store, so that must be getting more popular. Bob Evens brand, I'm going to try them, but not a bit cauliflower fan myself.
Turnips take in the flavor of what they are cooked with. So on soups, turnip takes on them taste of tomatoes or other vegetables included.
I gotta try that
I’m surprised that turnip is allowed and looking forward to having mashed ‘potato’ again without guilt!
I lime cauliflower. Add cream cheese and chives. Really good
I am about completely done with cauliflower in any and all forms
no kidding, I have tried the fake mashed tators, and yucky
We plan to try Chris Cooking Nashville's recipe tomorrow for Thanksgiving. It will be interesting making it in our camper! Thank you for your ideas too.- Michelle
Can't wait to try this 😋
I love rutabaga's
Back in the dark ages I had a 1957 Studebaker Golden Hawk. That was one racy car both in looks and in driving , wish I still had it today. .
I'll stick with cauliflower mashers. I love them. The only thing I don't like about them is they're not as good the next day
@chriscookingnashville is a genius (or mad scientist) of the carnivore/keto world. I have no idea how he comes up with the flavor profiles he does with the ingredients he uses. It’s truly a gift of epic proportions.
Right?! Like…did the beef gelatin accidentally fall in a skillet?? How did he come up with this genius?! 😂
@@KetoFocus and have you seen his “refried beans” video? What what?!
I like cauliflower … raw with blue cheese dressing.
The rutabaga actually looked the most “potato like” of them all. I’ll have to attempt it.
If you grow your own veg you can grow a low carb option called Potato squash. If is a great low carb option for a potato substitute.
I don't miss mashed potatoes enough to go through the trouble of doing the egg thing.
I thought that when I watched his video. I mean if somebody made them of course I would eat them but I'm not going through all that trouble myself!
@@margaretweber3931I've made them. At its core is just an egg white scramble that you make sure is very dry. You can toast your gelatin at the same time that you are making the scramble. I use it for celebratory meals like bdays or Thanksgiving since I'm trying to limit my regular use of dairy
Thank you for the recipe ideas!
You are so welcome!
Just made these and oh my goodness -loved! So good!
Thanks for good ideas.
In our area, a turnip looks like a white carrot, not round. And a rutabaga looks like the one u refer to as a turnip!
Steamed Radishes taste good for mashed sub but youneed squeeze the extra water out since radishes have a lot of moisture
Maria Emmerich's Protein Sparing Recipes use a lot of egg whites cooked this way.
Parsnips make excellent mashed potatoes alternatives
Does rhe starch from the potato boil into the turnips? How about the bitterness from the turnips, does it transfer to the potato?
I LOVE rutabaga s. As a kid, I would snatch pieces raw from the pot. Or the counter, if Mum wasn't quick enough. I find them less bitter than white turnips and would gladly experiment with making fries with them, or even a "fauxtato" salad! I'm new to keto, and I'm trying to start with foods that I'm used to and that I like.
Yes! You should experiment with them. I’ve made rutabaga fries before, they are so good!
Someone told me that you can't tell the difference between mashed cauliflower and mashed potatoes. I gave it a try, and let them know that it had been wayyyyyy too long since they'd had mashed potatoes.
completely agree, I tried it a few x, YUCKY
I always meant to try the egg thing using drained/dried soft-boiled eggs, which is probably more work, but the thought of standing over a stove stirring for a half hour (never believed the 20 minutes anyway) just depresses me for some reason.
THAT GIRL'S A GENIUS!!
Have you tried a daikon radish? It's lower in carbs than a turnip.
I can mot use dairy can I use coconut cream instead?
Thanks for sharing ! I also use Celeriac Root
I wanted to try this one too but ran out of time!
What about the starch from the potatoe? Will that be a problem?
I don’t think it would be since you are pouring all the water out.
I must say THAT was a very gassy intro 🤣😂 That made me laugh about as hard as reading the sugar free gummy bear reviews. Thanks 😊
I was just wondering if adding the potato would create carbs from the starch in the water, and then transferred into the turnips?
I don’t think so because starches are very large molecules. It would be hard for the turnip cells to absorb that.
@@KetoFocus thank you! I had absolutely no idea. Lol
I love cauliflower
Thats great information thank you
Can mashed turnips be frozen? I'm trying to cook low carb for my boyfriend, but I have health issues of my own. As a result, it is often hard for me to stand for long periods of time, and I find myself using things like instant mashed potatoes to be able to at least get a meal made. If I could make a large batch and have individual portions available for me to heat and serve would be extremely helpful.
I like mashed cauliflower with cheese and sour cream.
😂😂😂that was hilarious. Studebaker and rutabaga
❤must try them all!!!
That Egg mash is way too much trouble for me personally. I don’t care how good it is. My husband and I absolutely love Palmini Mash. I put it in a saucepan and add in a few heaping tablespoons of Victoria's keto flour 2.0, a little heavy cream and butter. Sometimes a little cheese, sour cream and chives. I also make mock potato pancakes by adding 4 eggs, 1/3 cup keto flour, 2 tsp onion powder, 1 scant tbs of baking powder and S&P to taste. I fry them till the edges turn brown then flip them. My family loves them. I’m starting to find many ways to use this product. I’m definitely going to look into adding a little toasted beef gelatin to see if it boosts that potato flavor. But honestly you can’t get any easier than that.
I would eat the potato if it took that long to make the carnivore version 🤪🤪
Years ago, waaay before I went keto, I used to make mashed turnips about as often as I made mashed potatoes. I liked them, my ex-husband didn't - until the day I added a drop (literally) of yellow food coloring to the turnips to make them less snowy white and more potato colored. Then he didn't even realize. Sort of funny, mostly annoying. They don't taste quite the same, but close enough especially where you're using them as a base under a main dish. Or smothered with gravy.
Now? I actually like mashed cauliflower, too. But I frequently use a head of cauliflower (cored and cut up) and a couple of turnips but into small chunks. I got the idea from Maria Emmerich but her recipe was made in a crockpot and had a couple of other ingredients. I just cook it all in the stove like any mashed potatoes. 🤷🏼♀️
Have you ever used Diakon Radish - works better
I have for stew but never tried it for mashed potato replacement. I’ll try it!
I use them as replacement in LCHF "Olive Garden Zupta Toscana" - they will have an odor but we have learned to peel them - slice them - place in cold water overnight and then just use in place of potato slices - they do not 'break up' in soups and stews! @@KetoFocus
You Rocked that advert girl, they should pay you ! #aPotatoWouldntGiveYouFreeFries Hilarious!!!🎉
Lol I think I might forget to take the potato out😅
Oh dear. Turnip is high fodmap for me.
I can do some serious recipes with cauliflower.
PLEASE leave another 5 seconds of dead air time more than where your video ends. You end too quickly after telling us to click on the next video that I can never click on it. It goes straight to an ad before i can click on the next video. Otherwise Love your content!!! been very helpful as I use Keto to help reverse diabetes.
Still on mashed potatoes!
Yum
😀
5.7 grams of carbs per 122 grams of cooked turnips.. Not bad. Approx 6-7 carbs per 125 grams of rutabaga Not bad. russet Potato 33 grams of carbs per 175 grams of po.. SCREAMING HIGH.
"Chuck the potato." ☹️
I made the carnivore mashed potatoes and did not do it right.
The question is who actually missed mashed potatoes? I liked the butter and salt, but not the potatoes. Tells me what I should eat. Trust your taste buds. Just not for todays sweets or you’ll have a problem.
That egg mash literally made me ill...... Ugh
SKYRIM BELONGS TO THE NORDS!
We will see in the final chapter... if it ever gets done
I'm gonna try the Fart Flower recipe.
I like garlic colli rice , cannot stand the colli mashed potatoes
I have tried LMT and is sooooo salty its disgusting..We cant drink this kind of mixture everyday!!!!! Yarrk
your palet will lead....llol
Another tuber.....LOL
Don't like the adds
It's better to stop trying to substitute, because it's never good, just do without.
You should try the mashed turnips. They are delicious!!
American turnips sound terrible, Scottish turnips are just boiled and mashed sometimes with carrots and are perfect as they are . No need for butter or cream and never had a bitter tasting one . Your small turnips almost look like reddish
cringe to hear american's with vocal fry though not as bad some other