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Cheesy Cheddar Mashed Cauliflower Potato Recipe

Aim for 1 cup of vegetables per serving, so about 6 cups of cauliflower and potatoes combined. Adjust the amount of broth or milk you use to meet your desired consistency.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 103 kcal


  • 1/2 head cauliflower cut into florets
  • 3 Yukon gold potatoes peeled, cut up
  • 1/4 cup low sodium chicken broth
  • 1/8 cup low-fat milk
  • salt and pepper to taste
  • 1/2 cup rBST-free extra sharp cheddar cheese broken into chunks
  • fresh minced chives for grarnish


  1. Preheat oven to 400 degrees. Steam cauliflower until tender, about 10 minutes. Boil potatoes until just cooked through, about 15-20 minutes, depending on the size. Drain vegetables well and transfer to mixing bowl. Add chicken broth and milk and beat until smooth (cauliflower will be a little chunky so if you want a completely smooth texture, place cauliflower only in food processor and process until smooth - do not put potatoes in the food processor or they will turn gluey). Season to taste with salt and pepper. Transfer to baking dish and place cheese chunks on top of mashed cauliflower and potatoes, inserting a few pieces into the casserole dish.
  2. Bake until cheese is melted, about 10 minutes.
Nutrition Facts
Cheesy Cheddar Mashed Cauliflower Potato Recipe
Amount Per Serving
Calories 103 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 86mg4%
Potassium 518mg15%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 95IU2%
Vitamin C 32.8mg40%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.