Holiday Mashed Potatoes, 4 Sneaky Ways

byMissy Chase-Lapine

Cauliflower and Chive Mashed Potatoes

Serves 6 to 8

Ingredients

4 pounds Yukon gold or russet potatoes (about 8 medium-sized potatoes), peeled and quartered
1 cup Cauliflower Blend (See Make A-Head Cauliflower Blend)
1 cup low-fat plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 teaspoon salt
Freshly ground pepper, to taste
3 tablespoons Chopped chives

Directions

Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender. Drain the potatoes into a colander, then return them to the pot. Add the Cauliflower Blend, and the yogurt, olive oil, salt, and pepper. Mash with a potato masher until well combined. Add a bit more yogurt if needed. Garnish with the chives, if using. Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.

Roasted Garlic Mashed Potatoes

Serves 6 to 8

Ingredients

4 pounds Yukon gold or russet potatoes (about 8 medium-sized potatoes), peeled and quartered
2 to 3 heads garlic
1 cup White Bean Blend (See Make A-Head White Bean Base Blend)
1 cup low-fat plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 teaspoon salt
Freshly ground pepper, to taste

Directions

Preheat the oven to 350 degrees.
Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender.
Meanwhile, wrap the garlic heads in foil and roast them in the oven for 30 minutes. Remove the garlic from the oven and squeeze the garlic flesh out of the skins.
Drain the potatoes into a colander, then return them to the pot. Add the roasted garlic flesh, the White Bean Blend, and the yogurt, olive oil, salt, and pepper. Mash with a potato masher until well combined. Add a bit more yogurt or oil if needed. Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.

Bacon-and-Cheddar Mashed Potatoes

Serves 6 to 8

Ingredients

4 pounds Yukon gold or russet potatoes (about 8 medium-sized potatoes), peeled and quartered
1 cup low-fat buttermilk, warmed
1 cup shredded low-fat cheddar cheese
½ cup crumbled bacon, cooked
1 cup Cauliflower Blend (See Make A-Head Cauliflower Blend)
3 tablespoons extra-virgin olive oil
1 teaspoon salt
Freshly ground pepper, to taste

Directions

Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender. Drain the potatoes into a colander, then return them to the pot. Add the buttermilk, cheese, bacon bits, White Puree or White Bean Puree, olive oil, salt, and pepper. Mash with a potato masher until well combined. Add a bit more buttermilk if needed. Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.

Sweet Pea Baby Kale Mashed Potatoes

Serves 6 to 8

Ingredients

4 pounds Yukon gold or russet potatoes (about 8 medium-sized potatoes), peeled and quartered
1 cup Sweet Pea-Baby Kale Blend (See Make A-Head Sweet Pea-Baby Kale Base Blend)
1 cup plain Greek yogurt or sour cream
3 tablespoons extra-virgin olive oil
1 teaspoon salt
Freshly ground pepper, to taste

Directions

Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender. Drain the potatoes into a colander, then return them to the pot. Add the sweet pea baby kale blend, yogurt or sour cream, oil, salt and pepper. Mash with a potato masher until well combined, adding a bit more oil or yogurt if needed. Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.

For more mouth-watering recipes, see my book Sneaky Blends

Sneaky Blends