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Better Mashed Potatoes
20 min prep time
15 min cook time
10servings
Recipe by
Robyn Webb, MS, LN
Photo by
Stock image
How to Make Better Mashed Potatoes
The potato is the star of this comfort-food side dish, but a nonstarchy vegetable plays a surprising supporting role. The result is light and luscious.
Smart Swaps: The original mashed potato recipe (serving size: 1/2 cup) had 130 calories, 8 g fat (4.7 g sat. fat, 0.3 g trans fat), 15 g carbohydrate, and 770 mg sodium. *
Mashing options: Put the mixture through a ricer or a food processor for a smooth mash. Mash with a potato masher for a coarse mash.
Veggie Helper: Cauliflower, which has less starch than potato, helps cut in half the carbohydrate grams in this dish.
Less Fat: Fat-free buttermilk adds richness without the fat calories of the butter and whole milk in the original recipe.
More Flavor: I used less salt overall but swapped in a small amount of Parmesan for a flavor boost.
20 min prep time
15 min cook time
10servings
1/2 cup
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Step-By-Step Instructions:
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In a large saucepan, place the potato, garlic, and cauliflower and enough water to cover. Bring to boiling, reduce the heat to medium, and cook until the potato and cauliflower are tender, about 15 minutes.
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Drain and add the vegetables and garlic back to the pot. Cover the pot with a kitchen towel and put the lid over the towel. Let stand for 5 minutes. Remove the lid and towel. This process helps to dry the vegetables so they mash better.
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Add the buttermilk, cheese, olive oil, butter, salt, and pepper. Mash* just until the ingredients are lightly combined. If desired, garnish with fresh snipped chives.
Nutrition facts
10 Servings
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Serving Size
1/2 cup
- Amount per serving Calories 60
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Total Fat
2.5g
- Saturated Fat 1g
- Cholesterol 5mg
- Sodium 280mg
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Total Carbohydrate
8g
- Dietary Fiber 2g
- Total Sugars 2g
- Protein 2g
- Potassium 264mg
- Phosphorous 50mg
Ingredients
black pepper
1/2 tsp
salt
1 tsp
butter (unsalted butter)
2 tsp
olive oil
1 tbsp
Parmesan cheese (grated)
2 tbsp
low-fat buttermilk
1/3 cup
head cauliflower (separated into small florets, discard core and stem)
1
garlic (peeled and left whole)
5 clove
russet or baking potatoes (peeled and cut into 2-inch cubes)
7 oz
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