These Mashed Potatoes and Cauliflower are the perfect lighter twist on classic creamy mashed potatoes. They’re buttery, garlicky, and everything you want in a side dish, but lightened up and lighter on your macros.

About This Recipe

If you’re looking for a healthier, macro-friendly version of your favorite classic mashed potatoes, you have to try these Mashed Potatoes and Cauliflower!

These mashed potatoes are made with a few easy swaps and are the perfect cozy side dish to serve with your favorite protein or weeknight dinner.

For more lightened-up potato side dishes, try my Healthy Scalloped Potatoes, Lightened-Up Roasted Baby Potatoes, or Macro Friendly Loaded Smashed Potatoes.

Ingredients and Substitutions

Potatoes (Yukon gold or russet): Yukon gold potatoes give you a naturally buttery, creamy mash, while russets are light and fluffy. You can use either or a mix of both.
Fresh cauliflower florets: The cauliflower blends seamlessly into the potatoes while also adding extra volume.
Butter: I recommend using real butter (not margarine) here.
Low-fat cottage cheese: The secret ingredient! The cottage cheese adds creaminess and protein.
Nonfat milk: Or use your favorite plant-based milk.
Salt and garlic powder: You can keep the seasonings simple or add in any extra seasonings you like!
Fresh chives (optional for topping): A sprinkle of chives adds color and a fresh, mild onion flavor to finish everything off.

Dietary Adaptations

GF/DF: These are naturally gluten-free, but to make these mashed potatoes dairy-free, use dairy-free ricotta or yogurt in place of the cottage cheese. Also, be sure to use plant-based butter and milk.

How To Make

Peel and chop your potatoes into cubes. Add them to a large pot of boiling water along with the cauliflower and boil for 15-20 minutes or until both are fork-tender. Strain, then return to the pot and let them sit for a few minutes to allow extra liquid to evaporate.
Add the butter to the hot potatoes and cauliflower. Using a hand mixer, mix the potatoes, cauliflower, and butter together until mostly mashed.
Blend together cottage cheese, milk, salt, and garlic powder until smooth. Add the mixture to the potatoes and carefully mix again on low, until fully incorporated and smooth to your liking. Season with additional salt and pepper to taste! Garnish with fresh chives and extra butter for anyone who wants it!

Helpful Tips

Cut evenly: Chop the potatoes and cauliflower into similar-sized pieces so they cook at the same rate and become tender at the same time.
Don’t overcook: Boil until fork-tender, but not mushy. Overcooking can make the mash watery.
Drain well: After boiling, let the potatoes and cauliflower drain in the colander to release excess water, then return to the pot and let them sit for a few minutes to allow all the extra liquid to evaporate. This helps keep the mash fluffy instead of soupy.
Use warm milk: Warm the milk before mixing with the cottage cheese and seasonings.. Cold liquid can cool down the mash and make it less creamy.
Mash how you like: For a rustic texture, mash by hand with a potato masher. For ultra-smooth and creamy results, use a hand mixer or immersion blender.
Season generously: Potatoes and cauliflower can be bland on their own. Feel free to adjust the amount of seasonings or add additional seasonings to taste.

Serving Suggestions

These Mashed Potatoes and Cauliflower are perfect for serving with just about any meal! A few of my favorite proteins include:

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