Cauliflower Mashed Potatoes

Just Say Yes to Fruit and Veggies

4 servings

Your new comfort food classic!

Print Recipe View Nutrition Facts


2 chopped potatoes
3 cups cauliflower florets
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup low fat milk*
Salt and pepper to taste
1/2 teaspoon garlic powder (optional)


Large pot,
cutting board,
knife, measuring cups,
measuring spoons,
large bowl


1.) In a large pot, bring 4 cups of water to a boil.

2.) Add potatoes and cook for 5 minutes.

3.) Add cauliflower and cook for 5 more minutes. Drain.

4.) In a large mixing bowl, add potatoes, cauliflower, and grated cheese. Mash with a fork until well blended.

5.) Add milk, salt, pepper and garlic powder. Mix well.

6.) Serve and enjoy!

7.) Refrigerate leftovers.


More About Cauliflower

How to Select

Choose cauliflower with compact, creamy white curds and bright green, firmly attached leaves. Avoid brown spots or loose sections that are spread out.

How to Store

Refrigerate cauliflower in a plastic bag up to 5 days.

How to Prepare

Trim off brown spots. Rinse with cold water. Remove leaves. Turn upside down, cut stem where florets are joined and separate. Eat raw: Add to salads, or have as a snack with dip. Eat cooked: Boil, steam, or saut. Add to casseroles, egg dishes, soups, stews, and pasta dishes.