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Trim Healthy Mama E Mashed Potatoes

I have been making potatoes like this for months!

My kids aren’t a huge fan of cauliflower but they will eat it in a few things, including these mashed potatoes. This recipe is so easy and my family loves it. The recipe uses basic ingredients but it tastes amazing. I use one bag of frozen cauliflower, one medium to large yellow squash, 3-8 small yellow potatoes (depending on the size),, and 2 ounces of neufatchel cheese.

The amount of potatoes you use depends on how big they are.

These potatoes in the picture are really small. I buy a bag from Costco that has yellow and red potatoes in it. These potatoes are really thin skinned, all you have to do is wash them and cut them. If you have picky kids and they won’t eat the red skins, just use the yellow potatoes. My picky family is fine with both of them in their mashed potatoes.

You can peel your yellow squash if you would like to completely hide that it isn’t just potatoes.

I have two boys at home that are both picky about different things. But they both agree about cauliflower, they don’t like it. The first few times I made it, I didn’t tell anyone that it was three different veggies together. They know now and will eat it willingly, knowing they are eating cauliflower. If you find that after boiling, it seems too liquidy, try to mash some extra out in a colander.

I find that 2 ounces of 1/3 less fat cream cheese is all that is needed.

This amount of cream cheese works perfectly. The amount of cream cheese adds enough fat and creaminess to make everyone happy. I feed 5 adults with this amount of mashed veggies and there are never any leftovers. Depending on how many you are feeding, you might have some leftover, or need to double the recipe.

THM E Mashed Potatoes

Course Side Dish
Cuisine American
Keyword Low far mashed potatoes
Servings 5
Author Jennifer Overstreet


  • 12 oz Frozen Cauliflower Florets
  • 1 Med-Lrg Yellow Squash
  • 3-8 Sm Yellow and/or Red Potatoes
  • 2 oz 1/3 Less fat Cream Cheese
  • Salt and Pepper to taste


  • Wash potatoes. Cut potatoes into halves or quarters. Cut the ends off the squash and cut into pieces. Place all of the vegetables, including the cauliflower into a medium saucepan. Cover with water and bring to a boil.
  • Boil until the veggies are soft enough to mash.
  • Drain potatoes and start mashing.
  • You can use a mixer or a potato masher. When mashed, add the cream cheese.
  • Mash, stir it in. Add a little salt and pepper and taste. Add as much or as little for your taste. Serve warm.

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