Mashed potatoes are a beloved classic, but often come with a heavy calorie count. This mashed potatoes recipe offers a delightful and healthier alternative, seamlessly blending the comforting texture of potatoes with the lightness of cauliflower. I discovered this trick years ago when I was trying to sneak more vegetables into our meals, and the result was so good, it became our family’s preferred way to enjoy mashed potatoes. This dish is perfect for anyone looking to enjoy the creamy indulgence of mashed potatoes without the guilt, making it an excellent side for weeknight dinners or holiday feasts.
Creamy Mashed Potatoes: Your Healthy & Delicious Secret!
Ingredients
Method
- Add a few inches of water to a large pot then place a steamer basket inside. Turn the heat to high to bring the water to a boil.
- Once the water is boiling, place the chopped potatoes into the steamer basket then spread into an even layer. Place a lid on top, turn the heat down to medium-low, then steam for 5 minutes.
- Add the cauliflower florets on top of the potatoes then place the lid back on top and steam for another 15-20 minutes, or until the potatoes and cauliflower are tender.
- Meanwhile, add 1/3 cup milk, the butter, and smashed garlic cloves to a small saucepan over low heat. Once the butter has melted, cover the pan with a lid and keep warm.
- Use a large cooking spoon to transfer the steamed cauliflower into a large food processor fitted with an S-blade. It’s ok if some of the potato pieces come with the cauliflower — you don’t have to be 100% precise! Remove the smashed garlic cloves from the saucepan then add half the warm milk and butter into the food processor.
- Process until the cauliflower is extremely smooth and silky, 1 minute, scraping down the sides of the bowl once. Tip: remove the chute from the food processor lid to allow steam to escape while processing the hot vegetables.
- Add the potatoes, salt, pepper, and remaining milk and butter then pulse to incorporate the potatoes into the whipped cauliflower. Process until the potatoes are smooth, 30 seconds or so, then taste and add more salt and pepper, plus up to 3 additional Tablespoons milk if needed to reach your desired consistency. Serve hot.
Notes
– Don’t over-process the potatoes once added to the cauliflower; a few pulses will keep them fluffy instead of gummy.
– Make ahead: Prepare the mash and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra milk or butter, stirring frequently, or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For extra creaminess without more fat, use whole milk or even a splash of heavy cream if desired.
- Don’t over-process the potatoes once added to the cauliflower; a few pulses will keep them fluffy instead of gummy.
- Make ahead: Prepare the mash and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra milk or butter, stirring frequently, or in the microwave.
These healthy mashed potatoes are a game-changer, proving that comfort food can also be nutritious. Give this recipe a try and enjoy a creamy, flavorful side dish that’s sure to impress!
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