Carnivore Mashed "Potatoes" (Egg White Mash)
These carnivore mashed potatoes are made from toasted egg whites, cheese and gelatin, blended until smooth and creamy. They're surprisingly like the real thing.
Top with melted butter, bacon and sour cream, and my keto gravy. If you'll be cooking with them further (like shepherd's pie), skip the egg white powder at the end.
Video tutorial: https://youtu.be/fNvRJwob3Ks
Carnivore Mashed "Potatoes" (Egg White Mash)
Ingredients
- 1 stick butter
- 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
Instructions
- Melt the butter over medium-low heat in a nonstick skillet. Add the egg whites, salt and garlic powder.
- Scramble, breaking them into small pieces, until all the liquid is gone and the eggs are dry and crumbly. Use low heat to avoid browning. Keep warm.
- Add the cream cheese, mozzarella, Parmesan, sour cream, both gelatins and white pepper to a blender, with the hot eggs on top.
- Blend on low, pushing the mixture into the blades. If it's too dry to blend, add cream 2–3 tbsp at a time, using as little as possible. Increase to high until smooth.
- Taste for salt. Add the egg white powder and blend well, then stir to check for lumps and blend 10–20 seconds more.
- Serve immediately with your favorite toppings. Reheat leftovers 30 seconds at a time, stirring well.