Healthy Mashed Potatoes

Healthy Mashed Potatoes are not only lighter with less carbs than traditional mashed potatoes, but the silky texture is so much better too!

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Keyword dairy free, gluten free, vegan, vegetarian

Method Simmer

Servings cups

Calories 147kcal

Ingredients

2 large russet potatoes ~1-1/2lbs total, peeled then cut into 1" pieces
1 small head cauliflower ~2lbs, cut into florets, 5 cups
1/3 - 1/2 cup milk any kind
4 Tablespoons butter
4 cloves garlic smashed then peeled
salt and pepper

Instructions

Add a few inches of water to a large pot then place a steamer basket inside. Turn the heat to high to bring the water to a boil.
Once the water is boiling, place the chopped potatoes into the steamer basket then spread into an even layer. Place a lid on top, turn the heat down to medium-low, then steam for 5 minutes.
Add the cauliflower florets on top of the potatoes then place the lid back on top and steam for another 15-20 minutes, or until the potatoes and cauliflower are tender.
Meanwhile, add 1/3 cup milk, the butter, and smashed garlic cloves to a small saucepan over low heat. Once the butter has melted, cover the pan with a lid and keep warm.
Use a large cooking spoon to transfer the steamed cauliflower into a large food processor fitted with an S-blade. It’s ok if some of the potato pieces come with the cauliflower — you don't have to be 100% precise! Remove the smashed garlic cloves from the saucepan then add half the warm milk and butter into the food processor.
Process until the cauliflower is extremely smooth and silky, 1 minute, scraping down the sides of the bowl once. Tip: remove the chute from the food processor lid to allow steam to escape while processing the hot vegetables.
Add the potatoes, salt, pepper, and remaining milk and butter then pulse to incorporate the potatoes into the whipped cauliflower. Process until the potatoes are smooth, 30 seconds or so, then taste and add more salt and pepper, plus up to 3 additional Tablespoons milk if needed to reach your desired consistency. Serve hot.

Notes

Feel free to use plant-based milk and butter to keep this recipe vegan/vegetarian. I make them with unsweetened almond milk and vegan butter with fantastic results.
Serve with Gluten Free Gravy.

Nutrition