Mashed potatoes—love ‘em or hate ‘em, they’re an almost unavoidable Thanksgiving staple. But they’re also often full of butter and cream. Pour on the gravy, and it’s an all-out calorie-fest. This mashed potato alternative is far more flavorful but offers the same texture with significantly fewer calories and carbs, and a much bigger dose of fiber and vitamin C. Recipe adapted from Everyday With Rachael Ray.


  • 1 large head (or 2 small) cauliflower, chopped
  • 3 tablespoons butter
  • 1large leek, dark green tops removed, thinly sliced
  • 3 cloves garlic
  • 1/2 cup plain yogurt (regular or Greek)
  • Salt
  • Pepper
  • Handfulparsley, chopped


  1. Bring a pot of water to a boil. Add cauliflower and cook 12 to 15 minutes, until soft. Drain and set aside.
  2. While cauliflower is cooking, melt butter in a sauce pan. Add leeks and garlic, and cook for about 8 minutes, until softened, being careful not to burn garlic.
  3. Add cauliflower, leeks, garlic, and yogurt to a food processor and pulse until blended. (Or put ingredients in cauliflower pot and blend with an immersion blender.) Season with salt and pepper to taste. If mixture is too thick, add extra yogurt or 1 splash milk. Sprinkle with parsley.