Make light, fluffy mashed potatoes that taste rich and creamy without heavy cream or excess butter. This healthy mashed potato recipe uses a secret vegetable swap for a guilt free side dish.
Place the peeled and quartered potatoes and the cauliflower florets into a large pot. Cover them with cold water and add a pinch of salt.
Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes and cauliflower are fork-tender, about 15 to 20 minutes.
Drain the potatoes and cauliflower thoroughly. Let them sit in the colander for 2 minutes to allow excess steam to evaporate. This step helps prevent watery mash.
Return the drained vegetables to the hot, empty pot. Mash them well using a potato masher until mostly smooth.
Warm the broth and milk slightly in a small saucepan or microwave.
Add the warmed broth, milk, Greek yogurt, butter, salt, pepper, and garlic powder to the mashed vegetables.
Using a hand mixer on low speed or a sturdy wooden spoon, mix until the potatoes are smooth and creamy. Do not overmix, or they can become gluey.
Taste and adjust salt and pepper as needed. Serve immediately as a low calorie side dish.
Notes
For the creamiest texture, use a potato ricer after boiling instead of a standard masher.
If you need a slightly thinner consistency, add broth or milk one tablespoon at a time until you reach your desired texture.
This recipe is a great low calorie swap for traditional holiday side dishes.