One cup of regular mashed potatoes has 240 calories, 9g of fat, and 35g of carbs. Thankfully, when you’re pureeing the potatoes, you can cut it in half with cauliflower and no one will know the difference. Plus, “cauliflower is rich in antioxidants and vitamins C and K,” says Miranda Hammer, R.D., a registered dietitian based in New York City. It retains the richness of the potato while giving a lighter texture and more complex flavor. (For bonus flavor: try it with a few carrots or turnips as well.)
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Makes 6 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
1 lb potatoes (russet or Yukon Gold), scrubbed, peeled if desired, and quartered 1/2 head cauliflower, core removed and chopped coarsely 2 tsp olive oil 1/4 cup Greek yogurt Salt and pepper
How to make it
Place potatoes in a large saucepan; cover with water by 3". Bring to a boil. When potatoes are almost tender (a butter knife can almost but not quite go through them easily), add cauliflower; cook another 10 minutes, or until the potatoes and cauliflower crush easily with the back of a spoon. Drain, return to the pot, and mash well with a potato masher. Stir in olive oil and yogurt; add salt and pepper to taste.
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One cup of regular mashed potatoes has 240 calories, 9g of fat, and 35g of carbs. Thankfully, when you’re pureeing the potatoes, you can cut it in half with cauliflower and no one will know the difference.
Plus, “cauliflower is rich in antioxidants and vitamins C and K,” says Miranda Hammer, R.D., a registered dietitian based in New York City. It retains the richness of the potato while giving a lighter texture and more complex flavor. (For bonus flavor: try it with a few carrots or turnips as well.)
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
1 lb potatoes (russet or Yukon Gold), scrubbed, peeled if desired, and quartered 1/2 head cauliflower, core removed and chopped coarsely 2 tsp olive oil 1/4 cup Greek yogurt Salt and pepper
How to make it
Place potatoes in a large saucepan; cover with water by 3". Bring to a boil. When potatoes are almost tender (a butter knife can almost but not quite go through them easily), add cauliflower; cook another 10 minutes, or until the potatoes and cauliflower crush easily with the back of a spoon. Drain, return to the pot, and mash well with a potato masher. Stir in olive oil and yogurt; add salt and pepper to taste.
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Makes 6 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
1 lb potatoes (russet or Yukon Gold), scrubbed, peeled if desired, and quartered 1/2 head cauliflower, core removed and chopped coarsely 2 tsp olive oil 1/4 cup Greek yogurt Salt and pepper
How to make it
Place potatoes in a large saucepan; cover with water by 3". Bring to a boil. When potatoes are almost tender (a butter knife can almost but not quite go through them easily), add cauliflower; cook another 10 minutes, or until the potatoes and cauliflower crush easily with the back of a spoon. Drain, return to the pot, and mash well with a potato masher. Stir in olive oil and yogurt; add salt and pepper to taste.
Makes 6 servings
Prep time 5 min.
Cook time 10 min.
Prep time 5 min.
Cook time 10 min.
Prep time
5 min.
Cook time
10 min.
Ingredients
- 1 lb potatoes (russet or Yukon Gold), scrubbed, peeled if desired, and quartered
- 1/2 head cauliflower, core removed and chopped coarsely
- 2 tsp olive oil
- 1/4 cup Greek yogurt
- Salt and pepper
How to make it
Place potatoes in a large saucepan; cover with water by 3". Bring to a boil. When potatoes are almost tender (a butter knife can almost but not quite go through them easily), add cauliflower; cook another 10 minutes, or until the potatoes and cauliflower crush easily with the back of a spoon. Drain, return to the pot, and mash well with a potato masher. Stir in olive oil and yogurt; add salt and pepper to taste.
Place potatoes in a large saucepan; cover with water by 3". Bring to a boil.
When potatoes are almost tender (a butter knife can almost but not quite go through them easily), add cauliflower; cook another 10 minutes, or until the potatoes and cauliflower crush easily with the back of a spoon.
Drain, return to the pot, and mash well with a potato masher. Stir in olive oil and yogurt; add salt and pepper to taste.
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