Skinny Parmesan Mashed Potatoes

Cauliflower and fat free cream cheese are used to lighten up these ultra creamy and savory parmesan mashed potatoes. Light and fluffy, loaded with flavor and incredibly rich tasting, you won’t even miss the extra fat and calories.

This easy side dish makes an appearance almost every week at my kitchen table and is so well received by my little family of picky eaters that I thought it was about time I shared. Garlic and parmesan are the main players, (oldies but goodies in the mashed potato flavor department) My husband loves bold flavors, which is why he is so fond of this dish, while I love the lower calorie and high nutrition factor that the cauliflower brings.  Because cauliflower doesn’t fluff up and have quite the same texture as potatoes and because I omitted ALL the butter,  I use a mixture of fat free cream cheese, 2% milk, and fat free half and half to recreate the texture and … well… CREAMINESS (seriously how many times can I type the word creamy in one post!!?!) but look…

Creamyyyyyyyy! This is a fabulous to serve alongside my Easy Panko-Crusted Chicken Thighs or Cheddar Filled Meatballs. Or just grab the nearest fork and  eat straight from the pot before the main dish even makes it out of the oven. I won’t judge, one simply cannot be held responsible for preemptive potato eating when this much flavor and yes, creaminess is involved.

Skinny Parmesan Mashed Potatoes

  • Yield: 8 servings (1 cup)
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • 7 medium (45 ounces) russet potatoes (washed and coarsely chopped)
  • 1 medium head cauliflower (coarsely chopped)
  • 2 teaspoons coarsely ground garlic salt
  • 4 ounces fat free cream cheese (room temperature)
  • 3/4 cup 2% milk
  • 1/4 cup fat free half and half
  • 1 teaspoon coarse ground garlic salt
  • 2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon dried parsley
  • 1/3 cup shredded fresh parmesan


  1. Fill a large pot with water, add 2 teaspoons of garlic salt, chopped potatoes, and cauliflower.

  2. Bring to a rapid boil and continue to boil until potatoes and cauliflower are soft.

  3. Add cream cheese, milk, and half and half and beat with electric beaters until smooth. (we prefer our potatoes a little more chunky so I always beat them a little less for added texture)

  4. Beat in salt, garlic, pepper, parsley, and parmesan.

  5. Best when served immediately.


To reheat leftovers, I would suggest beating in a little bit of milk or half and half to revive them.

Nutrition Facts Servings 8 (1 cup) Amount Per Serving Calories 191 Total Fat 2g Saturated Fat 1g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 8mg Sodium 341mg Potassium 910mg Total Carbohydrate 37g Dietary Fiber 4g Sugars 5g Protein 9g

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