Creamy Mashed Potatoes

Thanksgiving and Christmas would not be the same without this traditional dish. These creamy mashed potatoes get a healthy tweak, and you might be surprised by some of the ingredients, but trust me. They are fluffy, cheesy, creamy and oh so tasty.

Red potatoes and cauliflower boil together until tender, then get mashed with plain yogurt, shredded cheese, salt and pepper. No butter or cream required.

The Best Healthy Creamy Mashed Potatoes (With Cauliflower)

I’m pretty sure creamy mashed potatoes were on the menu for the first Thanksgiving feast. Since your Thanksgiving feast must be complete, here’s some mashed potatoes for you with a healthy tweak. I love the added flavor and texture of the cauliflower, and they were delicious fresh AND as leftovers.

I prefer my mashed potatoes slightly chunky, so I mash everything by hand and keep a little texture. If you prefer smooth mashed potatoes, the blender is your friend.

Now, a confession. Nurses sometimes forget what is and isn’t appropriate to talk about while eating. At work, we can talk easily about all sorts of gruesome details while enjoying our lunch. However, I’ve learned my stories are not as welcomed in normal dining circumstances. Shocking, right?

So my nurse side will dive right in: constipation. This very uncomfortable problem affects a large percentage of the American population, so don’t be embarrassed if you or a loved one are struggling with it. You’re obviously not alone. I highly recommend increasing your fiber intake, and don’t forget your water intake either! When this post was first shared, I also introduced an ingenious invention called the Squatty Potty. I love that they’re all about casting aside the taboo of potty talk. Check out this quick little video that tells you more.

Why You’ll Love These Creamy Mashed Potatoes

• Creamy without cream. Plain yogurt and melty cheese give them a rich, tangy creaminess.
• A sneaky veggie. Cauliflower mashes right in with the potatoes for extra flavor and texture.
• Skins on. Red potatoes keep their tender skins for color and a rustic texture.
• Holiday ready. A lighter version of the classic side for Thanksgiving and Christmas dinner.

Ingredients You’ll Need

Here is what goes into these healthy creamy mashed potatoes and why each one is there. Exact amounts are in the recipe card below.

• Red potatoes: Six large red potatoes, washed and cut into 1 inch chunks. Red potatoes are waxy and naturally creamy, and their thin skins are tender enough to leave on. You can peel them all if you prefer no skin. Cutting the chunks the same size helps them cook evenly.
• Cauliflower: One head, cut into florets. It cooks right alongside the potatoes and mashes in smoothly, adding a mild, slightly nutty flavor and extra vegetables to the bowl. Once it is mashed with the cheese and yogurt, it blends right in.
• Plain yogurt: Replaces the butter and cream in traditional mashed potatoes. It adds a gentle tang and makes the mash creamy and fluffy. Use plain, unsweetened yogurt. Greek yogurt makes them extra thick.
• Shredded cheese: Colby Jack is my favorite. It melts into the hot potatoes and makes them rich and cheesy. Cheddar or a Mexican blend work too. Shredding your own from a block melts more smoothly than bagged cheese.
• Salt: Brings out the flavor of the potatoes. Potatoes need a good amount of salt to taste their best, so taste after mashing and add more if needed. Keep in mind the cheese adds some salt too.
• Black pepper: Adds a gentle bite that balances the creamy yogurt and cheese. Freshly ground pepper has the most flavor.
• Dried parsley: A sprinkle on top for color when you serve them. Fresh chopped parsley or chives work too and add a bright, fresh flavor.

How to Make Creamy Mashed Potatoes

1. Boil the water. In a large pot, bring 8 cups of water to a rolling boil. You can salt the water lightly if you like, which seasons the potatoes from the inside out.
2. Cook the vegetables. Add the potato chunks and cauliflower florets to the boiling water. Boil for 25 to 30 minutes, until both are very tender and soft. A fork should slide into a potato chunk with no resistance.
3. Drain well. Turn off the heat and drain the potatoes and cauliflower in a colander. Let them steam for a minute so excess water evaporates, which keeps the mash from turning watery.
4. Return to the pot. Put the drained potatoes and cauliflower back into the warm pot. The heat left in the pot helps the cheese melt as you mash.
5. Mash and mix. Add the yogurt, cheese, salt and pepper, and mash everything together while mixing the ingredients. Keep going until the cheese melts and the mash looks creamy, leaving a few chunks if you like them rustic.
6. Serve. Taste and adjust the salt and pepper, then spoon into a serving bowl, sprinkle with dried parsley and serve warm.

Ways to Serve Creamy Mashed Potatoes

• With turkey and gravy. The classic holiday plate, with a spoonful of gravy pooled in the middle.
• Next to a weeknight main. They pair well with roast chicken, pork chops, meatloaf or a slow cooker roast.
• Extra cheesy. Sprinkle a little more shredded cheese over the top and let it melt before serving.
• With fresh herbs. Swap the dried parsley for chopped fresh parsley or chives for a brighter finish.

Creamy Mashed Potatoes FAQs

• Do I have to peel the potatoes? No. Red potatoes have thin, tender skins that add color and texture, so just scrub them well. Peel them all if you prefer no skin.
• Can I taste the cauliflower? Only a little. It blends in with the potatoes, cheese and yogurt and adds a mild flavor and fluffy texture.
• Why are my mashed potatoes watery? Usually they were not drained well. Drain them thoroughly and let them steam in the colander for a minute before mashing, since cauliflower holds extra water.
• How do I make them smooth instead of chunky? Blend the potato and cauliflower mixture in a blender, or blend half and mash the other half.
• What cheese works best? Colby Jack is a favorite, but cheddar or any good melting cheese works. Add it while the potatoes are hot so it melts completely.
• Can I use Greek yogurt? Yes. Greek yogurt is thicker and makes the mash extra creamy and a little tangier. Use plain, unsweetened yogurt either way.
• Can I make them ahead? Yes. Make them up to a day ahead, refrigerate in a covered dish, and reheat until hot, stirring in a spoonful of yogurt or milk if they seem dry.
• How long do leftovers last? Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat until steaming hot.

Cheesy Mashed Potatoes and Cauliflower

These cheesy mashed potatoes and cauliflower are made with red potatoes, plain yogurt and shredded cheese instead of butter and cream. Mash them chunky or blend them smooth.

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Ingredients

  

• 6 large red potatoes washed and cut into 1 inch chunks (you can peel them all, if you prefer no skin)
• 1 head of cauliflower cut into florets
• 1 cup plain yogurt
• 1 cup shredded cheese my favorite is Colby Jack
• 1 tsp salt
• 1 tsp black pepper
• Dried parsley for garnishing

Instructions

 

• In a large pot, bring 8 cups of water to a boil. Add potato chunks and cauliflower florets into boiling water. Boil for 25 to 30 minutes until both are very tender and soft. Turn off heat and drain well. Return potatoes and cauliflower to pot.
• Add remaining ingredients and mash everything together while mixing ingredients. Serve warm.

Notes

I prefer my mashed potatoes slightly chunky. However, If you prefer smooth mashed potatoes, blend the potato/cauliflower mixture in blender or do half in the blender and half mashed.

https://www.youtube.com/watch?v=5ig-TD7twiA

Made these mashed potatoes? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing what’s on your holiday table.

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