Easy Half-Mashed Potatoes With Cauliflower

We replaced half the potatoes with cauliflower for a lower carb, diabetes-friendly version of classic mashed potatoes. Leaving the skin on the potatoes adds additional fiber and nutrients.


  • 24 ounces fingerling potatoes, cut into 1 inch rounds with skin on
  • 16 ounces frozen cauliflower florets
  • ⅓ cup skim milk
  • 5 tablespoons Smart Balance margarine
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  1. Add potatoes to a large soup pot. Cover with cold water and bring to a boil. Cook for 15 minutes. Add cauliflower to pot, return to a boil, and cook for 5 more minutes.
  2. Drain potatoes and cauliflower and return to pot.
  3. Add remaining ingredients and mash mixture with a potato masher. Mix with an electric mixer on low-speed for about 1 minute.

Recipe credited to Diabetes Food Hub. Check out the recipe HERE

Print Recipe

Yield: 11
Serving Size: ½ cup
Calories: 100
Sugar: 1 gram
Sodium: 160 miligrams
Fat: 4.5 grams
Saturated Fat: 1.2 grams
Carbs: 14 grams
Fiber: 2 grams
Protein: 2 grams
Cholesterol: 0 miligrams

American Diabetes Association

Share this Recipe