Better Mashed Potatoes

Better Mashed Potatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
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.
  • Prep time
    20 min
  • Cook time
    15 min
  • Servings
    10 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 60

  • Total Fat 2g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 230mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 2g
  • Potassium 255mg
  • Phosphorus 50mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Fat



  • low-fat buttermilk
    1/3 cup
  • cauliflower (separated into small florets, discard core and stem)
    1 head
  • garlic (peeled and left whole)
    5 clove
  • russet or baking potato (peeled and cut into 2-inch cubes)
  • olive oil
    1 tbsp
  • butter (unsalted butter)
    2 tsp
  • Parmesan cheese (grated)
    2 tbsp
  • salt
    1 tsp
  • black pepper
    1/2 tsp


  1. 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.

  2. 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.

  3. 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.

  • Recommended

    I did cut back a little on the cauliflower. I used maybe 1/2 to 3/4 of the head of cauliflower. I also mashed and squished out as much water as I could to the cauliflower, other than that I followed all the other ingredients and directions. Came out perfect for us. My family enjoyed it. I will make this again.

  • Not recommended

    Unfortunately the amount of cauliflower overpowers the dish and gives is a very earthy taste with a slightly gritty texture. I think I would have been better off with more potatoes and about half the cauliflower. I won't make this one again. I had to substitute buttermilk with milk and a tbs of vinegar.

  • Recommended

    The texture is so important for this recipe to be successful. I have found the cauliflower needs to have the liquid removed more so I used cheesecloth in a strainer to remove as much as possible. I also added 1 more potato. Cauliflower mash can be so flavorful.