We often get feedback from mums on our plans who say that their husband just loves to eat mashed potato with their meals.
For a lot of guys who are anti-veg, this is the one way to get at least one vegetable into them.
But if you are sick of the same old side dish (as well as trying to lose weight) we have 3 delicious swaps for mashed potato that you can try out on your family.
And while they may look a bit like baby food, trust me the flavour is much more adult!
Your typical mashed potato for 6 people made with 6 potatoes, 2 tbsp butter and half a cup of milk comes in at 302 cal/serve.
Check out our mushy peas at 142 cal/serve; mashed cauliflower at just 60 cal/serve; and pureed roast carrots at 107 cal/serve.
Mushy Peas:
Tastes great with: a piece of grilled fish
Ingredients
- 2 tbsp olive oil
- 3 spring onions, chopped
- 1 handful fresh mint leaves
- 500g frozen peas
- 2 tbsp butter
- Salt and pepper
Directions
- Heat the oil in a frying pan and add the spring onions, mint, and peas.
- Cover and allow to steam for 3 minutes.
- Mash it all together with a potato masher, or use a food processor/blender to get it really nice and smooth.
- Once blended, add the butter and season to taste.
Serves: 6. Calories per serve: 142.
Mashed Cauliflower
Tastes great with: a chicken roast dinner
Ingredients
- 1 medium cauliflower, cut into chunks
- 3 cloves garlic, peeled and cut in half
- 2 tbsp butter
- ½ tsp nutmeg
- Salt and pepper to taste
Directions:
- Bring 2 cups of water to the boil in a large saucepan.
- Place a metal colander or steamer over the top and add your cauliflower and garlic. Season well with salt.
- Cook for around 10 minutes or until the cauliflower feels tender. Allow it to drain in the colander away from the steam.
- Place into a food processor (or you could use a stick blender) and add your butter, pepper and nutmeg. Process until smooth.
Serves: 6. Calories per serve: 60
Pureed Roast Carrots (pictured)
Tastes great with: a grilled lamb chop
Ingredients
- 8 large carrots, peeled and cut into 2 cm chunks
- 2 tbsp olive oil
- 1 1/2 teaspoons ground cumin
- Salt and pepper
- 1 tbsp butter
- 1 cup milk
- 1/2 teaspoon lemon juice
Directions:
- Preheat your oven to 220°C.
- In a baking dish, place the carrots, oil, cumin, salt, and pepper. Roast for 20 minutes
- or until tender and brown.
- In a food processor, puree the carrots with the butter, milk, and lemon juice.
Serves: 6. Calories per serve: 107
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