One cup of regular mashed potatoes has 240 calories, 9 grams of fat, and 35 grams of carbs.

Thankfully, when you’re pureeing the potatoes, you can cut it in half with cauliflower and no one will know the difference.

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5 Ways to Eat Sweet Potatoes

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Plus, “cauliflower is rich in antioxidants and vitamins C and K,” Hammer says. It retains the richness of the potato while giving a lighter texture and more complex flavor. (For bonus flavor: Try it with a few carrots or turnips as well.)

 

Ingredients

  • 1 lb potatoes (russet or Yukon Gold), scrubbed, peeled if desire
  • 1⁄2 head cauliflower, core removed and coarsely chopped
  • 2 tsp olive oil
  • 1⁄4 cup Greek yogurt

Directions

  1. Place potatoes in a large saucepan; cover with water by 3 inches. Bring to a boil.
  2. When potatoes are almost tender (a butter knife can almost but not quite go through them easily), add cauliflower; cook another 10 minutes, or until the potatoes and cauliflower crush easily with the back of a spoon.
  3. Drain, return to the pot, and mash well with a potato masher. Stir in olive oil and yogurt; add salt and pepper to taste.
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