Mashed Potatoes Alternative - NO CAULIFLOWER Recipe
Skip the cauliflower! Try this creamy, low-carb mashed potatoes alternative that’s Paleo, GAPS-friendly, and gut-healthy—comfort food reimagined.
Equipment
- cooking pot (or instapot)
- immersion blender
- freezer and oven safe pyrex
Ingredients
- 3 cups dried navy beans (properly soaked - see Recipe Notes about how to soak beans.)
- 1 tspn sea salt (for soaking)
- 1 tspn sea salt (or to taste)
- 1 tbsp parsley, organic garlic granules, organic onion granules (each - or to taste)
- 1 stick grass-fed butter (or to taste)
Instructions
- Add properly soaked beans (see Recipe Notes about how to soak beans) and about 6 cups of water to a cooking pot. Ideally, use a lead-free, non-leaching cooking pot or instapot (use crockpot setting).
- Cook beans until soft. If boiling on the cook top, this may take up to 2 hours. If using a crockpot/instapot, you can cook on low all day or high for about 2 hours.
- Strain water from cooked beans and add the beans back into the pot.
- Add 1 stick of butter and blend beans and butter with an immersion blender.
- Add herbs and blend.
- Scoop and serve with an additional pat of butter or herbs and salt to taste.
Notes
How to Soak Beans?
- Pour white navy beans into a glass container, such as pyrex (which we use for literally everything!), leaving room for the beans to expand. I recommend filling the container about half full.
- Cover the beans completely with water and a few pinches of sea salt or a squeeze of lemon. I add about 1 inch of additional water above the submerged beans.
- As the beans soak up water, you may need to add more.
- Allow the beans to soak for 12-24 hours.
- Strain and rinse the beans with fresh water.