Veggie Side Dishes

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Garlic cauliflower mashed potatoes

3
Sides
Servings
6

Adding cauliflower and Greek yogurt helps reduce calories and fat while keeping the potatoes creamy. Just be sure not to over whip the potatoes or they’ll take on a paste-like texture.

  • Russet potato, 2 medium, peeled and cut into medium-sized chunks
  • Cauliflower, 1 head(s), medium, cut into 1-inch florets
  • Thyme, fresh, ½ tsp(s), finely chopped
  • Unsalted butter, 1 tbsp(s)
  • Non-fat plain Greek yogurt, ¼ cup(s)
  • Salt, 1½ tsp(s)
  • Garlic powder, ½ tsp(s)
  • Black pepper, 1 dash(es)

Method

Bring water to a boil in two smaller pots or medium saucepans. Boil potatoes and cauliflower in separate pots until tender when stabbed with a fork, approximately 10 minutes. Remove from heat and drain.

Place cauliflower in a food processor and process about 2 minutes or until smooth. Place potatoes and processed cauliflower into a large mixing bowl. Using a stand mixer with a whip attachment, mix on medium speed about 1 minute. An electric hand mixer works, too. But you may need to mix the potatoes and cauliflower a little longer.

Add the thyme, butter, yogurt, salt, garlic powder and black pepper. Mix on low about 2 minutes until all ingredients are well blended, and serve.

Nutrition facts per serving
Makes 6 servings

Food Groups

V
Vegetables
1
F
Fruits
0
C
Carbohydrates
0.8
PD
Protein/Dairy
0
Ft
Fats
0.4
S
Sweets
0

Nutrition Facts

Calories104
Total Fat2.3 g
- Saturated Fat1.4 g
Cholesterol5.6 mg
Sodium623 mg
Total Carbohydrate17.8 g
- Dietary Fiber3.3 g
- Total Sugars2.8 g
-- Added Sugars0 g
Protein4.4 g

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