Recipe: Mix ’n Mash Potatoes

This mixed mashed potatoes recipe puts a delicious spin on the mashed potatoes you might be used to, by upping the nutrition and lightening things up. And you don’t lose any of the goodness—the cauliflower and sweet potatoes add a unique flavor boost. Perfect for special occasions and simple enough for serving as a side with your favorite meals.

Prep time: approximately 15 minutes
Cook time: 20–25 minutes
Total time: approximately 40 minutes
Serves: 8
Serving size: ½ cup

Ingredients

• 3 large Yukon gold potatoes
• 1 medium sweet potato
• ½ head cauliflower
• 1½ cup low-fat milk or unsweetened dairy alternative
• 2 tablespoons unsalted butter or plant-based butter alternative

For garnish (optional):

• 3 tablespoons fresh chives, finely chopped

Instructions

Peel and cube all potatoes. Remove the stem from the cauliflower and break into florets. Add potatoes and cauliflower to a large pot. Fill the pot with enough water to cover the ingredients by 1–2 inches. Salt the water, bringing to a boil, then cook uncovered over medium heat until you can pierce a large cube of sweet potato easily, approximately 20–25 minutes.

Drain the water, leaving about ¼ cup in the pot. Mash the mixture with a potato masher. Add the milk (more or less, depending on desired texture) and butter. For a thicker texture, add less liquid. For a whipped or creamier texture, add more liquid. Mix with a spoon or, using an electric or manual beater, whip to a desired consistency.

Add salt and pepper to taste. Garnish with chopped chives. Serve.

MOBE kitchen tips:

• This recipe is both a lighter version of mashed potatoes and an amped-up nutrition version, introducing other vegetables (in this case, cauliflower and sweet potato) into a traditional mashed potato recipe. Feel free to adjust the proportion of potato/sweet potato to cauliflower to your liking. Experiment and find your favorite combinations.
• You can also check out these healthier food swaps for delicious ideas that can help you reach your goals.
• To mash the potatoes and cauliflower, you can use a potato masher, mixer, immersion blender, ricer, or even a fork. Using a hand masher or fork will result in a lumpier texture than using a mixer, immersion blender, or ricer.
• You can also vary the texture by leaving the skins on and roughly mashing the potatoes to provide a consistency to suit your taste.

Recipe notes:

• You can swap 2½ cups frozen cauliflower here instead of ½ head of fresh cauliflower if that’s what you have on hand.
• If you don’t have Yukon gold potatoes, you can substitute any other type of potato, such as red bliss or baby gold potatoes.

Nutrition facts per serving

Calories: 90 / Total Fat: 3g (4% DV) / Saturated Fat: 2g (10% DV) / Trans Fat: 0g / Cholesterol: 10mg (3% DV) / Sodium: 40mg (17% DV) / Total Carbohydrate: 16g (6% DV) / Dietary Fiber: 2g (7% DV) / Total Sugars: 4g / Added Sugar: 0g (0% DV) / Protein: 3g / Vitamin D: 0mcg (0% DV) / Calcium: 38mg (2% DV) / Iron: 1mg (6% DV) / Potassium: 30mg (0% DV)

Allergen statement: Contains milk.

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