Hey, these were great! I like cauliflower in general, but was afraid to try cauliflower in my mashed potatoes because I thought it might be “weird.” I didn’t have very much leftover cauliflower to use, so I started small with one cup of cauliflower to one pound of potatoes, and the cauliflower was barely-perceptible.
To my surprise, everyone ate it! Nobody said “Yuck, cauliflower in my potatoes!” Next time, I might try to increase the ratio of cauliflower to potatoes.
I served this as a side dish with Apple Cinnamon Pork Roast and some steamed broccoli.
Cauliflower Mashed Potatoes
Servings: 4
Calories: 121kcal
Ingredients
- 1 pound russet potatoes (about 4 potatoes)
- 1 cup cauliflower florets
- 1 garlic clove
- 1 tablespoon butter
- ¼ cup skim milk
- ¼ teaspoon salt
Instructions
- Rinse, peel and cut the potatoes into 1" chunks.
- Put the potatoes in a saucepan and fill the saucepan with enough water to cover the potatoes.
- Boil the potatoes and the water on the stove. Let the potatoes simmer for about 10 minutes.
- Add the cauliflower florets and garlic clove, and boil for another 10 minutes.
- Drain the potatoes, cauliflower and garlic with a sieve or colander. Return the vegetables to the saucepan.
- Use a potato masher to smash up the vegetables. Add in 1 tablespoon of butter and keep smashing as the butter melts.
- Add the milk and the salt, and continue mashing until the potatoes and cauliflower are creamy and smooth.
Cinnamon Sweet Potatoes
Sweet potatoes roasted with olive oil and lightly dusted with cinnamon
Check out this recipe
