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Mashed Fauxtatoes

Mashed Fauxtatoes

Mashed Fauxtatoes

Mashed Fauxtatoes

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By: Maria Emmerich
Posted in: Fat Burning
Prep Time
5 minutes
Cook Time
8 minutes


  • 2 cups chicken bone broth
  • 1 medium head cauliflower, cut into bite sized pieces
  • 1 Tbsp dried chives, plus extra for garnish
  • 1 clove garlic, minced
  • 2 ounces cream cheese (1/4 cup), softened
  • 1/2 cup shredded sharp cheddar or grated Parmesan cheese
  • Fine sea salt and ground black pepper
  • Unsalted grass-fed butter (or ghee), for serving



  1. Pour the broth into a large saucepan. Use enough that you have about 1/2 inch of broth in the pan. Bring the broth to a boil, then add the cauliflower, chives, and garlic and cover the pan with a tight-fitting lid. Steam the cauliflower until tender, 6 to 8 minutes. Drain well. Pat it very dry between several layers of paper towels.

  2. Place the cauliflower in a high-powered blender or food processor. Add the cheeses and puree until very smooth. Season to taste with salt and pepper. Transfer the mixture to a serving dish and garnish with pats of grass-fed butter (or ghee) and chopped chives.

  3. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.

Recipe Notes

Nutritional Information:

Calories: 178

Fat: 12g

Protein: 9g

Carbs: 9g

Fiber: 4g

Net Carbs: 5g

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