Wholesome Mashed Potatoes will not be solely lighter with much less carbs than conventional mashed potatoes, however the silky texture is so a lot better too!
Once I let you know I CACKLED after nobody in my household, together with my three younger youngsters, detected this bowl of deliciousness is half cauliflower…!
Ahem.
Whether or not you’re seeking to lighten the carb load on the vacation dinner desk, or serve a nutritious and scrumptious aspect dish with dinner tonight, my veggie-packed Wholesome Mashed Potatoes are going to knock your socks off!
Objectively Higher Mashed Potatoes
Wholesome Mashed Potatoes cuts steamed potatoes with cauliflower to create a light-weight and whippy, clean and creamy, objectively higher model of mashed potatoes.
There, I stated it.
We preserve the coziness of mashed potatoes then add the velvety texture of whipped cauliflower to create a healthful aspect dish that pairs with just about any dinner. Listed below are a number of extra the reason why you’ll love them!
- Texture: in case you’ve ever whipped or blended steamed cauliflower then you already know it takes on the feel of edible velvet. The whipped cauliflower combined with steamed potatoes produces a clean and creamy mashed potato that received’t turn into thick and pasty.
- Style: my more healthy mashed potatoes style like…mashed potatoes! As I discussed above, the primary time I served my household this recipe, none of my three youngsters nor my husband (who’s a mashed potato connoisseur) had any thought there was cauliflower of their mashed potatoes.
- Vitamin: cauliflower just isn’t solely low carb, however loaded with dietary advantages together with fiber, nutritional vitamins C and Okay, plus folate. For those who’re watching your carbs and/or searching for methods to eat extra veggies, this can be a improbable dish to work into your week.
Substances Wanted
All you want are a handful of on a regular basis substances to whip up this tasty, comforting aspect dish.
- Russet potatoes: kind the bottom of the wholesome mashed potatoes. You’ll want 2 massive russets which, from a style and texture standpoint, pair completely with cauliflower.
- Cauliflower: trim then chop a head of cauliflower into florets, or buy pre-cut florets from the shop.
- Milk: I usually use unsweetened almond milk since my daughter has a dairy allergy, however use no matter you retain available for consuming.
- Butter: once more, I go for vegan butter, however use what you have got available.
- Smashed garlic cloves: infuse the mashed potatoes and cauliflower with probably the most scrumptious and comfy taste! For those who’re delicate to garlic, go away it out or lower the quantity.
- Salt and pepper: to style — you already know yours higher than enyone!
The right way to Use Them
As I discussed, Wholesome Mashed Potatoes are an effective way to loosen up an in any other case heavy vacation dinner desk, however are straightforward sufficient to make any evening of the week.
Pair with roasted, baked, or Air Fried Rooster, a steamed or Air Fried veggie, or aspect salad, and dinner’s finished.
I’ll present you the way!
Serve with Baked Rooster Breasts
The right way to Make Wholesome Mashed Potatoes
Step 1: Prep the substances.
Begin by prepping potatoes and head of cauliflower. You’ll want 2, massive russet potatoes that weigh ~1-1/2lbs whole, and a 2lb head of cauliflower
Peel then cube the potatoes into 1″ cubes, then trim the cauliflower into similar-sized florets. You’ll want ~5 cups cauliflower florets.
Prep Tip
Trim the cauliflower as much as 3 days forward of time then retailer in a gallon-size Ziplock bag within the fridge. Peel and cube the potatoes as much as a day forward of time then retailer submerged in a bowl of water within the fridge.
Step 2: Steam the greens.
Fill a big pot with a pair inches of water then place a steamer basket inside and switch the warmth to excessive to deliver the water to a boil.
Steamer baskets are pretty cheap and stand the take a look at of time — I feel I’ve had this one for 15+ years!
As soon as the water is boiling, add the potatoes to the steamer basket then unfold into a fair layer. Place a lid on high then steam for five minutes.
After 5 minutes, add the cauliflower florets in a fair layer on high of the potatoes then place the lid again on high.
Steam the potatoes and cauliflower collectively for 15-20 minutes or till each greens are tender.
Step 3: Heat the milk and butter.
Whereas the veggies are steaming, add milk, butter, and smashed garlic cloves to a small saucepan then flip the warmth to low and permit the butter to soften and the garlic to infuse the combination with taste.
As soon as the butter has melted, place a lid on high of the pot to maintain the combination heat and permit the garlic to maintain infusing the milk and butter.
Step 4: Course of the greens.
As soon as the greens are tender, scoop the cauliflower right into a meals processor fitted with an S-blade. I like to make use of a protracted cooking spoon to scoop the greens out of the pot. I LOVE this versatile spoon!
Take away the garlic cloves from the saucepan then add half the milk/butter combination to the meals processor and course of till the cauliflower could be very clean and silky, 1 minute, scraping down the perimeters of the bowl midway via.
Recipe Tip
It’s okay if a few of the potato items include the cauliflower when transferring from the cooking pot to the meals processor. Potatoes can turn into gummy if over-processed however a number of items isn’t the top of the world.
Add the steamed potatoes, salt, pepper, and remaining milk/butter combination then pulse to include the potatoes into the whipped cauliflower.
Lastly, course of till the potatoes are very clean, 30 seconds or so.
Recipe Tip
Take away the chute from the meals processor lid to permit steam to flee whereas processing the new greens.
Style then add extra salt and pepper if needed, and/or extra milk to get to your required mashed potato consistency, then scoop and serve.
I hope you ADORE this mild and creamy aspect dish that’s boosted with additional diet. Get pleasure from — and are available again to inform me if anybody in your own home notices it’s half cauliflower!
Serve More healthy Mashed Potatoes with these Recipes:
- 2 massive russet potatoes, ~1-1/2lbs whole, peeled then minimize into 1″ items
- 1 small head cauliflower, ~2lbs, minimize into florets, 5 cups
- 1/3 – 1/2 cup milk, any type
- 4 Tablespoons butter
- 4 cloves garlic, smashed then peeled
- salt and pepper
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Add a number of inches of water to a big pot then place a steamer basket inside. Flip the warmth to excessive to deliver the water to a boil.
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As soon as the water is boiling, place the chopped potatoes into the steamer basket then unfold into a fair layer. Place a lid on high, flip the warmth right down to medium-low, then steam for five minutes.
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Add the cauliflower florets on high of the potatoes then place the lid again on high and steam for an additional 15-20 minutes, or till the potatoes and cauliflower are tender.
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In the meantime, add 1/3 cup milk, the butter, and smashed garlic cloves to a small saucepan over low warmth. As soon as the butter has melted, cowl the pan with a lid and preserve heat.
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Use a big cooking spoon to switch the steamed cauliflower into a big meals processor fitted with an S-blade. It’s okay if a few of the potato items include the cauliflower — you do not have to be 100% exact! Take away the smashed garlic cloves from the saucepan then add half the nice and cozy milk and butter into the meals processor.
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Course of till the cauliflower is extraordinarily clean and silky, 1 minute, scraping down the perimeters of the bowl as soon as. Tip: take away the chute from the meals processor lid to permit steam to flee whereas processing the new greens.
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Add the potatoes, salt, pepper, and remaining milk and butter then pulse to include the potatoes into the whipped cauliflower. Course of till the potatoes are clean, 30 seconds or so, then style and add extra salt and pepper, plus as much as 3 extra Tablespoons milk if wanted to achieve your required consistency. Serve scorching.
- Be happy to make use of plant-based milk and butter to maintain this recipe vegan/vegetarian. I make them with unsweetened almond milk and vegan butter with improbable outcomes.
Serving: 1cup, Energy: 147kcal, Carbohydrates: 25g, Protein: 4g, Fats: 4g, Saturated Fats: 2g, Polyunsaturated Fats: 0.3g, Monounsaturated Fats: 1g, Trans Fats: 0.2g, Ldl cholesterol: 10mg, Sodium: 68mg, Potassium: 654mg, Fiber: 3g, Sugar: 2g, Vitamin A: 118IU, Vitamin C: 29mg, Calcium: 47mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full diet info disclaimer.
Photographs by Ashley McLaughlin