I love eating mashed potatoes as much as anyone. They are a perfect side dish to just about any meal. However, sometimes mashed potatoes can be…well…a little heavy. This recipe is a terrific, lighter alternative to the traditional mashed potatoes. The major ingredient is cauliflower, but no one would even know just by looking at this. I like my mashed potatoes to still have some texture to it, as opposed to being whipped/pureed. You can add more milk and butter if you want a creamier version.
Here’s what you will need…
1 cauliflower head, cut into pieces
3 potatoes, yukon gold or idaho, peeled & cut into medium chunks
1/4 cup – 1/2 cup nonfat milk, warm (use more if you want it to be more creamy)
1-2 tablespoon butter
fresh parsley, chopped
salt & pepper
Steam cauliflower for about 15 minutes, until tender. In a medium sized pot, bring potatoes to a boil. Boil for about 10 minutes, or until soft. Drain potatoes and return them to the pot. Mash potatoes and cauliflower together. Add milk and butter and continue mashing until it reaches your desired consistency. Add salt & pepper to taste. Sprinkle in parsley and gently mix to combine.