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Easy Half-Mashed Potatoes - Quick Recipe

Foodie Version of this Recipe

Leaving the skin on the potatoes increases the fiber in this recipe. By mixing the cauliflower with potatoes, you get the same volume for less carbs!

Prep Time: 15 minutes

Nutritional Facts

Serving Size: 1/2 cup

  • Calories 110
  • Carbohydrates 16 g
  • Protein 2 g
  • Fat 4.5 g
  • Saturated Fat 1.2 g
  • Sugar 2 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 160 mg
  • Potassium 330 mg

This Recipe Serves 11

Ingredients

24 ounce (1lb 8 oz) bag fingerling petite potatoes, cut into 1-inch rounds with skin-on
16-ounce bag frozen cauliflower florets
1/3 cup skim milk
5 tablespoons Smart Balance margarine
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

  1. 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.
  2. Drain potatoes and cauliflower and return to pot.
  3. Add remaining ingredients and mash mixture with a potato masher. Mix with an electric mixer on low-speed for about 1 minute.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Flavorful and Delicious!

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