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Easy Half-Mashed Potatoes with Cauliflower
15 min prep time
20 min cook time
11servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
shutterstock
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
-
Total Fat
4.5g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 160mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 1g
- Added Sugars 0g
- Protein 2g
- Potassium 300mg
- Phosphorous 45mg
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
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