Sounds good! I stay away from potato all together though.

This goes through the shredder in my food processor (usually 2-3 sets of batches..) then will have with the chopping bit in the food processor (again 2-3 batches)… about 1/4-1/3 stick of butter per batch, with a bit of heavy cream. let it run until the consistency evens out… it has a very similar texture to mashed potatoes when done. Stir in salt/pepper to taste.

When used with other things (such as shepherds pie, or similar casseroles) it’s worth noting that this mash is heavier than mashed potatoes so a good seal is important, and you will want a thicker, and less sauce under them. They also won’t brown as much as potatoes, so you can help with some sliced/shredded (not powder) parmesan cheese on top.

Lately I’ll do a double/triple batch once or twice a month, and freeze in quart sized freezer bags. It works pretty good for any meals you’d usually do mashed potatoes, and I only have one friend (who happens to dislike both celery and cauliflower) that doesn’t like them.

With this mix, you can do some pretty hefty (1 cup) portions and it’s still pretty low carb… The potato does round out the flavor well, I’ve tried a lot of combinations for lower carb mash, and nothing short of this has come close.