CARNIVORE Mashed Potatoes, KETO Mashed Potatoes - These Faux-tatoes Are Beyond GOOD!

foreign hey guys what's going on Chris Cook in Nashville here thank you guys so much for tuning in I have a really special recipe video for you guys today my mom is in the kitchen with me today so you know I've talked in a couple of videos about the fact that she's the one that has taught me most of the things I know in the kitchen and got me started on this where I started doing everything else so she's here she's going to join me today so everybody in the comments below go say hi Pam let her know where you guys are saying hello from and we're going to cook up something real special for you guys today today I know this is anticipated we have carnivore mashed potatoes I know I'm crazy I'm insane I've lost my mind I understand that I'm a musician I can get away with that so I'm going to show you guys how I do these because you do not have to have cauliflower mash compromise a carnivore diet even if you're keto you don't have to eat those things anymore if you don't like them I know some of you do that's great I do not care for cauliflower mash I love cauliflower obviously I don't eat it as a carnivore anymore but I've never thought it tastes like mashed potatoes um so I'm going to show you guys my favorite version of how to do mashed potatoes especially because they're totally carnivores so y'all stick around let's make some carnivore mashed potatoes where you have a good time ability all right guys to get these carnivore mashed potatoes started we're going to put a non-stick skillet over a medium to low heat I have a whole stick of butter in here melting now I'm keeping the heat turned down to medium or low because you do not want this to scramble the eggs that we're going to use too quickly okay so I'm going to start melting the butter and I'm just kind of moving it around the pan here just making sure everything is well coated because we're going to be using a lot of egg whites and those do like to stick you do not want to get this butter too overly hot because we want to scramble the egg whites slowly now I've got just a container of egg whites here this is 32 ounces you can crack your eggs you can use this if it's more convenient whatever you want but it's about 32 ounces of egg whites that you're going to need if you crack fresh eggs crack them into a bowl save those yolks to do my carnivore brioche buns and you can use the whites for this so I'm just going to pour all of this into the pan before that butter is even all the way melted because we don't want it too hot okay once I've got it all in there I'm gonna start stirring this around and I'm going to add about a half a teaspoon of Redmond's salt now we're going to Salt this later to taste but we want a little salt in there because it's going to help break up the proteins and the egg whites which you're going to see why that's so important in a second now this is optional if you don't like seasonings you don't have to do this I think it's just a really nice touch to put just a little garlic powder on top of these egg whites this is less than a quarter of a teaspoon it's maybe like an eighth of a teaspoon it's very subtle but just that little bit of garlic powder in the background really helps these taste like potatoes I can't explain the science of why but it just does so I'm going to start stirring these around over a medium to low heat and if they start to scramble too quickly I will turn it all the way down on low because you're going to see them start to get a little cloudier and they're going to slowly cook but you don't want to cook them too quickly because we do not want any brown color on the eggs okay now as they're starting to scramble you see they're starting to firm up I'm tapping down with my spatula I'm trying to keep these broken up the reason we're breaking it up is you can see all the liquid that's cooking out of it we need all of that to come out of these eggs we're going to try to dry them up quite a bit so if you were making scrambled eggs these would be significantly overcooked but this is going to help with our potatoes a lot now after I've been breaking it up you can see it's starting to look a lot more crumbly and you might think this is where you want to stop but you don't want to stop yet you want to keep stirring and you want to keep pushing because look what's happening if I push the eggs to the side here and I tilt the pan look at all of that excess liquid that is still in these egg whites that's what we need to cook off because it tastes like eggs it's not very good so turn your heat down don't turn it up too high keep this low and keep moving these eggs around tapping poking and crumbling them up and we're going to try to cook as much of that off as we can after a few more minutes you can see these are starting to look a lot drier if I tilt the pan you can see there's a little bit of liquid in there but there's not very much now a small amount of this comes from the butter but we're going to try to cook most of that out and after we've done that for a few more minutes this is what you want it's drier and crumbly looking I've broken it up into small pieces when I stir it around you can see nothing is bubbling there's just a little steam still coming off so they're not they're not dry but they're mostly dried out on the surface at least and you can see when I tilt the pan there's little to no liquid because I've cooked all of that excess water out now there is a little bit of extra butter fat in there that's good that's going to help these taste like potatoes give them the right texture but we don't have any liquids so these are good these are ready for the blender now we're going to come over to our blender and I have a pretty high powered blender here you can do this with any of them but I'm going to put in about two ounces of cream cheese then I'm going to add some fresh mozzarella you cannot use the shredded kind you need the fresh kind this is like a pre-sliced one so I'm going to put in about four to five of these slices it's a couple of ounces of fresh mozzarella cheese okay next we're going to add in a little bit of Daisy sour cream use whatever your favorite brand is this is just the one that's easiest for me to get hold of that seems to be as clean as I can find I'm gonna put in about two tablespoons of sour cream you can use a little bit more if you really like the flavor but you don't want to go too overboard on this a couple of tablespoons is plenty but it just offers that nice kind of watery consistency of a potato and then this is a secret this is going to be about a teaspoon of just grated Parmesan cheese now I know that doesn't seem like a lot but that's going to help significantly and then this is the secret ingredient this is toasted beef gelatin put a teaspoon or two I have more than that but put a teaspoon or two of this into a dry Skillet turn on a medium heat and keep stirring it around until it turns this golden yellow color it does not smell very good it does not taste very good but when you mix it in here it's going to taste like potatoes so we're going to put in one one to two teaspoon I put in a little more than one teaspoon doesn't really matter exactly and then I'm going to put in a little white pepper this is another optional seasoning but I really like a little bit of white pepper in my potatoes and it just makes this taste a lot more like potatoes to me okay then we're also going to add some regular beef gelatin beef gelatin that has not been toasted we're going to put in about a tablespoon of beef gelatin it does not have to be exact but you want a little bit of that beef gelatin in there and then we're going to have egg white protein powder but that's going to come in at a later point and I'll show you how we're going to do that so we're just going to add our hot scrambled eggs on top of everything in the blender and we're going to blend it all up and turn this into mashed potatoes okay so all we're going to do is get all of those in the blender and make sure that you don't miss any of that butter fat you can see that fat in the pan there that's definitely not water that is butter fat that is Flavor that is fantastic nutrition we want to make sure to get all of that out there in the blender okay now this is a point where we're going to go ahead and put the top on and my blender has this little extra hole on top this way you can use something to kind of push down into it and that way we can get this to start to blend up so I'm going to start this on low I've got it blending and if it's not pushing into the blades I'm going to use my little Pusher here I'm going to push it down into the blades if you don't have something like this on your blender just take the top off use a uh like a spatula or something and turn it off push it down turn it back on Etc if you're struggling to get it to blend our solution to this is going to be heavy cream and you're probably going to have to use some I'm not going to give you an exact measurement on this because you need to use just enough to get it to blend so I'm going to pour in a few tablespoons at a time put The Pusher back down in there keep pushing it down into the blades because you want to pop that air bubble and we're going to slowly increase the speed you don't want to turn it all the way up on high right away because it'll just create an air bubble and you won't get these to go down so increase the speed slowly if you have a blender that only has two or three speeds keep it on a low speed until it's really well combined you can see I added a little bit more cream I'm just going to keep doing this process back and forth until it all starts to blend and once I've done that enough you can see that is actually blending perfectly so it's turned into this smooshy stuff I'm going to add some more salt I tasted it and I wanted a little saltier so I'm going to about another half teaspoon of salt this is the point we're going to add our egg white protein powder on the top just a little we don't need a lot of this okay so I'm gonna do like a couple of tablespoons here and I'm not even measuring this I'm just putting about one and a half to two tablespoons it's really more for flavor and texture than it is anything else that we're going to do because this doesn't need to be cooked anymore so we're going to put the top back on with that egg white powder on top I'm going to slowly increase the speed again we're going to all blend down in there use The Pusher if necessary and once that's done you can see what this has done for the texture of this I'm just checking the texture making sure it's well mixed there's no lumps there's nothing in there and now you can see this is a mashed potato texture see look at that right there it's really really creamy I'm gonna give it one more really good blend on high just to make sure it's good to go and after sitting in the blender just for a minute that is carnivore mashed potatoes now I'm going to do is put this in a bowl and I'm going to come over here you don't have to do this but this is the window dressing I like to do this this is what my grandma always used to do with her mashed potatoes and it just makes them taste fantastic I'm going to take a spoon push a little well into the center of the mashed potatoes okay you can see how nice and smooth and mashed potato textures these are and then once I've got a little well I'm just going to come over from the microwave I've got a couple tablespoons of butter and I'm just going to pour some melted butter right on top to finish our carnivore mashed potatoes Guys these are fantastic this is one of the best things I've ever created okay guys there you go that is the carnivore mashed potato recipe I know it's crazy but I'm telling you they actually taste a lot like mashed potatoes if you gave this to somebody and they didn't know what it was made of I'm telling it they would not know that it's not mashed potatoes so to give you guys an understanding of just how good these are my mom's actually going to give you a live reaction because she's never tasted this recipe she helped me make it but she hasn't actually tasted it so we're gonna make sure there's plenty of butter on there because I am my mother's son she loves butter as much as I do feed me yep I'm gonna feed you tell me what you think all right those are good pardon me as a chocolate food oh my God but those are good yep now is that a better alternative to mashed potatoes cauliflower or something absolutely the texture is so much better than cauliflower mashed potatoes the flavors there I mean it literally feels like Nana's mashed potatoes yes yes so my my grandma her mom uh she used to do fried chicken and mashed potatoes every year on my birthday and I would eat her mashed potatoes by the plateful and I'm talking the plateful and this it's maybe not quite as good as hers because I don't know she just she was a very special lady she put a lot of love into things and uh we miss her cooking very much but this I would say especially for a carnivore version is as close as you were ever going to get to her mashed potatoes yeah so guys thank you so much for watching down below there's a link to my patreon page if you would like to support the channel and help me buy ingredients to experiment to do crazy things like carnivore mashed potatoes I also have a shop down there if you want to get a t-shirt that says Chris Cook in Nashville or something that's another cool way to support the channel um even if you don't want to do those things if you can just leave me a like and a comment tell me you're here uh say hi to my mom in the comments and um just let us know what you think of this kind of stuff I really appreciate that share this video on your social medias with anybody that might like something like this especially if they have medical issues where you can't have carbs and they really miss mashed potatoes this is a fantastic thing to share with them and just let us know how you guys like this recipe if you try it leave me a comment let me know how it is so guys thank you so much for watching this is Chris Cook in Nashville this is my mom we really appreciate you I love you guys eat your meat love your life we'll see in the kitchen for the next one [Music]

I love MASHED POTATOES but CARNIVORE mashed potatoes didn’t exist before and KETO mashed potatoes recipes never tasted right or satisfied me. Now you can have mashed potatoes on the KETO DIET and CARNIVORE DIET that actually taste like real mashed potatoes! Best of all, my mom was here to help and be part of my video. Say “hi Pam” in the comments and let her know where you’re watching from! She loves that kind of thing. These faux-tatoes are high fat, high protein, and totally carnivore. If you tolerate dairy, follow this recipe exactly. If you can’t, this can be done with chicken bone broth and no dairy by leaving out all cheeses and the cream. It’s not as good and doesn’t really taste like mashed potatoes, but it is an option if you want to experiment. All spices are optional! And don't forget to make my carnivore gravy recipe to go with them. Here's that video: https://youtu.be/8BcOmImQ-kU If you’re cracking fresh eggs to get the egg whites for this, save those yolks for my carnivore brioche recipe, here (feel free to add extra yolks to it for a fattier bun): High Fat CARNIVORE BRIOCHE Buns https://youtu.be/A74tJ8nbx_M You’ll also need my toasted beef gelatin recipe here: Toasted Beef Gelatin for KETO and CARNIVORE RECIPES https://youtu.be/IAeWz_Dgpzc Mashed Potato Recipe below. If you’d like to support my channel and help me continue to experiment to create recipes like this one, here’s a couple ways to do it. Sign up for my Patreon for cool exclusive behind the scenes content and extra info. You’ll also be the first to know what’s in the works for future recipes. Patreon Link: http://patreon.com/ChrisCookingNashville If you’d rather buy some swag, go here to my shop! Lots of cool stuff to represent Chris Cooking Nashville and the keto and carnivore way of life! SpreadShop Link: https://chriscookingnashville.myspreadshop.com/ If you’re not into any of that, that’s cool! Just leave a thumbs up, comment below, subscribe, and hit that notification bell if you’d like as it helps immensely! I love you guys and appreciate every one of you so much. Eat your meat, love your life! Chris Carnivore Mashed “Potatoes” Recipe: ——— Ingredients 1 stick butter (1/2 Cup, or 8 Tbsp) 32 oz egg whites (25-30 whites) 1/2 tsp salt 1/8 tsp garlic powder (optional) 2 oz cream cheese 2-3 oz fresh mozzarella 1 tsp Parmesan cheese 2 Tbsp sour cream 2 tsp toasted beef gelatin 1 Tbsp regular beef gelatin 1/2 tsp white pepper (optional) 1-2 Tbsp egg white powder Heavy cream for blending as needed Macros For Whole Recipe (Suggest 6-8 Servings Per Recipe) 2018 Cal 151 fat 13 carbs 145 protein ——— Method Melt butter over medium/low heat in non-stick skillet. Add egg whites, salt, and optional garlic powder. Scramble egg whites breaking up into small pieces while stirring. Continue cooking egg whites until all liquid has dried up in the pan leaving crumbly eggs and residual butter fat. Use low heat to avoid browning the eggs. Remove from heat and leave in skillet to stay warm monetarily. Add cream cheese, mozzarella cheese, Parmesan, sour cream, toasted gelatin, plain gelatin, and optional white pepper to blender. Add hot eggs on top. Turn blender on low. Using pusher through open hole in lid, continue encouraging egg mix to blend. If no lid opening and/or pusher is available, stop blender frequently and use a spatula or other tool to pop air bubble and continue blending. If mixture is too dry to blend add heavy cream 2-3 Tbsp at a time and continue pushing mixture down into blender blades until mixture starts to blend. Use as little cream as possible to make this happen. Slowly increase speed to high if adjustable. If not, increase in whatever increments available until blending on high. Mixture should readily flow into blades and blend but should remain as thick and dry as possible. Once mixture becomes a smooth cohesive blended mix taste for salt. Add more if you wish. Then add egg white powder on top and blend well into mixture. Stop blender, stir to ensure there are no lumps or dry powder and blend again on high for 10-20 seconds. Remove mixture to serving bowl. If desired, top mash with more melted butter, seasonings, bacon and sour cream, or whatever toppings you like on mashed potatoes. Serge immediately. If cooking with these mashed potatoes (i.e. shepherds pie, etc.), do not add egg white powder at the end as this will set the potatoes firmly if cooked further. To reheat leftover mash, heat 30 seconds at a time, stirring well each time, until hot. Use hot cream and/or melted butter as necessary to keep the mixture smooth. You may also consider adding them back to a blender to get the texture right again. Stir well and serve. If you intend to make them ahead of time and then reheat them, leave out the egg white powder and only add a little if necessary to get the texture you want before serving however much you have reheated.