Cheese Smashed Potatoes Recipe
Cheese Smashed Potatoes Recipe photo by Taste of Home

Cheese Smashed Potatoes Recipe

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Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings


  • 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.


  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

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Reviewed Jul. 23, 2015

"This receipt was excellent!! Very flavorful. It will now be my permanent substitution for mashed potatoes."

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."

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!"

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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