As our American friends are preparing for the Thanksgiving weekend and we here in Canada are dealing with the first snow, nothing says “warmth” and “comfort” like a bowl of creamy mashed potatoes.
However, if you are following the low glycemic way of eating, you probably already know that mashed potatoes are an unhealthy dish. With the glycemic index of 92 it is a real nightmare because it will spike your blood sugar faster than if you were eating white table sugar.
But wait! I don’t want to scare you and tell you not to enjoy your dinner. I really want you to have healthier holidays (make your mashed potatoes and eat them too, so to speak). This is why I decided to share with you 2 recipes from my upcoming low GI cookbook.
The e-book will be featuring 100 tasty, easy and fun low glycemic recipes – everything from dips, snacks and appetizers to soups, entrees and salads. Make sure to subscribe to my email list by clicking here so that you don’t miss the book launch.
Back to low glycemic mashed potatoes. The first recipe is for Mashed Cauliflower with Parsley– really tasty and easy to make; not quite mashed potatoes but a very good substitute. And the second recipe is for Celeriac Mash – very creamy and as close as it gets to regular mashed potatoes.
And if you are still not happy with these 2 options, here is one more suggestion for you – try to add mashed white kidney or navy beans to your favorite mashed potatoes recipe. This will reduce the glycemic index a bit due to the high protein content of the beans.
- 1 head cauliflower, cut into small florets
- ¼ cup your favorite non-dairy milk
- 1 Tbsp coconut oil
- ½ tsp garlic powder
- handful chopped fresh parsley
- salt to taste
- Place the cauliflower in a medium saucepan and add cold water just enough to cover. Add some salt and cover. Bring to a boil, reduce the heat and simmer for about 5 minutes or until the cauliflower is soft.
- Drain the water. Add the milk, coconut oil and garlic powder and mash with a potato masher or use a food processor for a smoother texture.
- Mix in the chopped parsley.
- 1 celeriac, peeled and diced into 1 inch cubes
- 2 medium red potatoes, peeled and quartered
- 2 Tbsp your favorite non-dairy milk
- 1 Tbsp coconut oil
- 1 tsp garlic powder
- salt and pepper to taste
- Place celeriac and potatoes in a medium saucepan. Add cold water just enough to cover the vegetables. Bring to a boil. Add the salt. Cover. Reduce the heat and simmer for about 10 minutes or until the vegetables are soft.
- Drain the water. Add the milk, coconut oil and garlic powder and mash with a potato masher (you can also use a hand blender or a food processor).
- Add salt and pepper to taste.