Mashed Potatoes are one of my favorite holiday staples.
It has to be one of the most popular and hard-to-resist side dishes ever – because of all that buttery, starchy goodness.
I was at a cooking class recently and we made decadent smashed baby red potatoes: oven fried with olive oil, salt and pepper, and topped with creme fraiche and chives. It was absolutely amazing and SO hard to stop after a few bites!
I wanted to recreate the feel of that recipe, but in a way that would be guilt-free and just as tasty.
I added garlic, greek yogurt and chives for some added punch, and a secret ingredient that will cut the calories of this recipe in half. You won’t miss traditional mashed potatoes after trying this recipe – I hope it makes an appearance at your holiday table!
Nutritional Info Per Serving: 110 Calories, ~1g Fat, 5g Fiber, 1g Sugar, 5g Protein
- 5 cloves of garlic (more if you like it super garlicky)
- 1 medium-sized russet potato (about 12 oz.)
- 5 cups cauliflower florets (about 1 head)
- 2-3 Tbsp skim milk
- 1 Tbsp light butter
- Salt & Pepper to taste
- Chopped chives (optional)
- Fresh herbs – thyme, rosemary, parsley (optional)
- 2% Greek Yogurt (1 Tbsp per serving, optional)
- Bring a large pot of water to a boil, and add the potatoes, garlic and cauliflower to the pot (make sure there’s enough water to cover the veggies). Cover and simmer/cook until the veggies are tender – about 15-20 minutes.
- Drain water, and transfer the potatoes, cauliflower and garlic to a large bowl.
- To the bowl, add the milk, butter, salt & pepper and mash until smooth. Top with chives, herbs, and a dollop of Greek Yogurt. Enjoy!