When the longer, darker, colder evenings of fall arrive, it’s a sure thing:
My cravings for a piping hot bowl of good, old-fashioned mashed potatoes kick in.
So that’s why, throughout the cold months, I go back again and again to this “skinny” recipe, seasoned with 0-calorie herbs like bay leaves and chives and packed with nutritious cauliflower (you’d never guess it’s hidden in there!)
These potatoes are really tasty too, with lots of flavorful cheddar in every bite, so they’re guaranteed to satisfy those cravings.
I know when a person is thinking about nutritious dishes, mashed potatoes is one of the last things likely coming to mind.
This recipe, though, is surprisingly really healthy.
For a very generously portioned side serving, there are only 2 grams of saturated fat and 190 calories.
More importantly, this dish provides a fair amount of fat-burning calcium, iron, and filling protein.
As well as tons of Vitamin C (for a healthy immune system), fiber (to detox the body), and potassium (for healthy blood pressure and cholesterol levels).
This is comfort food with a very healthy side bonus!
(Scroll down to the bottom of the page for the complete, printable recipe.)
Here are all the ingredients you’ll need to get started.
Begin by grabbing some small russet potatoes and rinsing and scrubbing them thoroughly.
Since these are “smashed” potatoes, there’s no need to take the time to peel them. (A lot of the nutrition in potatoes lies within the skin!)
Just slice them in half lengthwise and quarter each half.
Then grab some fresh chives and chop them up with a sharp knife or kitchen shears.
Chop up lots and lots of chives.
I add a heaping handful to this recipe, because I strongly believe you can never have enough chives.
They’re a nutritious green herb with 0 calories.
And their flavor (slightly onion-y, but so much lighter and more delicate) is really, really tasty.
Add the potatoes and bay leaf to a stock pot and fill the pot about halfway with water.
I love using bay leaves when cooking potatoes.
They last a good long time when you buy them dried, and they add additional flavor to the potatoes for 0 calories.
Salt the water to help bring out additional flavor in the potatoes, and bring the water to a boil.
Meanwhile, place the cauliflower florets in a heat-safe container (or, many varieties come packaged in microwaveable bags) and microwave until completely thawed.
When the potatoes are tender and easily pierced with a fork, add the thawed cauliflower to the pot.
Turn off the heat.
Drain the potatoes and cauliflower, and remove the bay leaf.
Then transfer the vegetables to a large mixing bowl.
Add the chopped chives, as well as some extra virgin olive oil.
Since the oil is used at the very end, the flavor really counts.
So I recommend a high quality extra virgin olive oil for this recipe.
Bonus: as opposed to butter, olive oil is heart healthy!
Also add some grated cheddar cheese for plenty of tasty richness.
I love to use an extra sharp cheddar, which offers the most flavor.
The potatoes should still be hot enough to instantly melt all that delicious cheddar.
Season the potatoes thoroughly with salt and pepper.
Next, mash the potatoes and cauliflower to a purée with a potato masher.
Then serve yourself a delicious bowlful while they’re still piping hot!
These smashed potatoes are really flavorful, rich, and cheesy.
Meat-and-Potatoes-Guy says he can’t distinguish the taste of cauliflower in these potatoes, and neither can I.
Mostly what you’ll notice is the delicious flavor of fresh chives and salty cheddar.
This is a dish to satisfy your craving, and nourish your body too!
Here is the complete, printable recipe:
Prep: 10 minutes
Cook: 10 minutes
Yield: 4 servings
- 3 small russet potatoes, chopped
- 1 bay leaf
- 16 ounces frozen cauliflower florets
- 3 tablespoons chives, chopped
- 1½ tablespoons extra virgin olive oil
- ¼ cup sharp cheddar cheese, grated
- Salt and freshly ground black pepper
- Add the potatoes and bay leaf to a stock pot and fill the pot about halfway with water. Salt the water, and bring the water to a boil.
- Meanwhile, place the cauliflower florets in a heat-safe container (or, many varieties come packaged in microwaveable bags) and microwave until completely thawed.
- When the potatoes are tender and easily pierced with a fork, add the thawed cauliflower to the pot. Turn off the heat. Drain the potatoes and cauliflower, and remove the bay leaf.
- Transfer the vegetables to a large mixing bowl. Add the chives, olive oil, and the grated cheddar cheese. Season thoroughly with salt and pepper. Mash the potatoes and cauliflower to a purée with a potato masher. Serve immediately.