Cheese Smashed Potatoes
Total TimePrep: 10 min. Cook: 25 min.
- 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
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer.
- Drain; mash with cheese, sour cream and salt.
Nutrition Facts3/4 cup: 161 calories, 5g fat (3g saturated fat), 18mg cholesterol, 292mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.
May 24, 2020
Simple and soooo tastey!! I reduced the carbs by reversing the serving amount of the Cauliflower and Potatos, and tried other reviewers suggestions to use small cuts of aged cheddar, along with garlic salt. The flavor and texture were yummy! One could also try converting this delicious dish to keto/low carb by doing all vegetables. Also, if you don't have sour cream, feel free to make it without, because the taste-test prior to adding sour cream was quite flavorful. I plan to try it that way next time and to leave the potatoes cubed for a little variation with this versatile dish. (For ease of cleaning, try mashing the potatoes first, then stir in the cheese and sour cream with a spoon, to avoid the challenge of having to do a lot of wiping to remove the sticky cheese layer off both sides of the potato masher. Since it's easier to lick the spoon clean before washing).
Sep 4, 2019
Just needed a new concept because we have had a lot of potatoes lately. This was great! I had a mix of red and yellow potatoes. Fat content is not important to me so I disregarded the low-fat ingredients, thus using regular sour cream and 3-year-aged cheddar. I did not measure such amounts, used with my unknown weight of potatoes at hand. Just winged it, sprinkled salt and pepper, and smashed it. Best cheesy mashed potatoes ever! Most other attempts, I have found the potatoes end up too rich once I add cheese. I think one difference here is the aged cheddar- it did not meld with the other ingredients as much as other cheddars have, kinda stayed in its own little chunks mostly, and I liked it this way. Also we have no cauliflower but that will be a good variation to try. I just needed improvization right now, and you delivered! Thank you. I thought butter was essential for delicious potatoes, and you proved me wrong.
Mar 5, 2018
This took mashed potatoes to a new level for me. We loved this recipe. Super easy to make and it worked perfectly to make Chicken Sausages with Peppers while the potatoes were cooking. I thought there would be a hint of cauliflower flavor and there was not. I didn't have reduced-fat cheddar or sour cream but knew that regular would work, taste-wise. We added a little more salt to the finished dish and both my husband and I thought that a little garlic salt or garlic powder might be a nice addition next time I make this. Can't wait to make this again!
Jul 23, 2015
This receipt was excellent!! Very flavorful. It will now be my permanent substitution for mashed potatoes.
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.
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!
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!