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!
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 11 Servings
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- Serving size
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1/2 cup
Ingredients
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fingerling potatoes (cut into 1-inch rounds with skin-on)
- 1 (24-oz) bag
- 1 (24-oz) bag
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frozen cauliflower florets
- 1 (16-oz) package
- 1 (16-oz) package
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skim milk
- 1/3 cup
- 1/3 cup
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Smart Balance margarine
- 5 tbsp
- 5 tbsp
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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Directions
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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.
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Drain potatoes and cauliflower and return to pot.
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Add remaining ingredients and mash mixture with a potato masher. Mix with an electric mixer on low-speed for about 1 minute.
Reviews
Write a Review-
These were delicious I didn't even notice cauliflower was in there because all I tasted was potato. I added chives but I'm pretty sure you can get creative and add roasted garlic or maybe even herbs?