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TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound small red potatoes, quartered
  • 1 cup fresh cauliflowerets
  • 2/3 cup shredded reduced-fat cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon salt

Nutritional Facts

3/4 cup equals 161 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 292 mg sodium, 21 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add cauliflower; cook 10 minutes longer or until vegetables are tender.
  2. Drain; mash with cheese, sour cream and salt. Yield: 4 servings.
Originally published as Cheese Smashed Potatoes in Healthy Cooking December/January 2012, p82

Nutritional Facts

3/4 cup equals 161 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 292 mg sodium, 21 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.

Reviews for Cheese Smashed Potatoes

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 7, 2014

Another fantastic recipe that was scarfed by our fellowship. I used regular sour cream, cheese & added seasoned salt for more flavor. Also increased the amount for a crockpot. If I hadn't disclosed there was cauliflower in it, my hubby might've eaten it, too.

MY REVIEW
Reviewed Mar. 15, 2012

My family and I LOVED this recipe. I didn't tell the kids or my husband that there was cauliflower in it until after we all ate. They were shocked! This is a keeper for sure!!!! I love that I can get some wholesome veggies in their diet, always a great thing!

MY REVIEW
Reviewed Feb. 7, 2012

We loved, loved, loved these potatoes! I included them in a meal I made for my elderly dad and then my hubby and I enjoyed the rest of the recipe. We could not taste the cauliflower at all, though it would have been fine if we had. The only thing I changed was to use 1/4 cup grated Parmesan cheese instead of the cheddar, because I had no cheddar on hand. Oh, and I didn't have red potatoes, so ended up using russets (which I did peel) and that worked out fine, although I am sure the red potatoes would work better in this recipe. All in all, a keeper!

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