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Easy Half-Mashed Potatoes

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
  • Carbohydrate 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.

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