How to Make Easy Half-Mashed Potatoes with Cauliflower
We replaced half the potatoes with cauliflower for a lower carb, diabetes-friendly version of classic mashed potatoes. Leaving the skin on the potatoes adds additional fiber and nutrients. Pair this side dish with Roast Beef with Creamy Horseradish Sauce for a comforting meat-and-potatoes meal that fits in any diabetes or heart-healthy meal plan!
15 min prep time
20 min cook time
11servings
1/2 cup
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Step-By-Step Instructions:
- Add potatoes to a large soup pot. Cover with cold water and bring to a boil. Cook for 15 minutes. Add cauliflower to pot, return to a boil, and cook for 5 more minutes.
- Drain potatoes and cauliflower and return to pot.
- Add remaining ingredients and mash mixture with a potato masher. Mix with an electric mixer on low-speed for about 1 minute.
Nutrition facts
11 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
1.2g
6% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
160mg
7% -
Total Carbohydrate
14g
5%-
Dietary Fiber
2g
7% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
2g
-
Potassium
300mg
6%
Ingredients
fingerling potatoes (cut into 1-inch rounds with skin-on)
1 (24-oz) bag
frozen cauliflower florets
1 (16-oz) package
skim milk
1/3 cup
Smart Balance margarine
5 tbsp
salt
1/2 tsp
black pepper
1/2 tsp