Mashed potatoes and cauliflower with chives
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Surprise, surprise: Cauliflower replaces nearly all of the usual potatoes and butter in these calorie-friendly mashed spuds that are ready in just 25 minutes. Yukon gold potatoes are a richly flavored, yellow-fleshed variety that add traditional flavor and texture in this lightened twist on mashed potatoes. In addition to chives, you can incorporate other fresh herbs, such as thyme, rosemary, and oregano, or stir in cayenne pepper with cumin and paprika for a dish with a Southwestern flavor. Mash the mixture to your desired consistency, mashing less for a side dish with more texture or longer for a smooth option.
Ingredients
Cauliflower
8 oz, florets
Uncooked Yukon gold potato
3 small, peeled, cut into 1-inch chunks (about 10 oz)
Garlic
2 clove(s), peeled
Table salt
1 tsp, divided
1% low fat milk
¼ cup(s)
Salted butter
2 tsp
Black pepper
⅛ tsp
Chives
1 Tbsp, fresh, snipped
Instructions
1
Place the cauliflower, potatoes, garlic, and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover the ingredients, and bring to a boil. Cook until the vegetables are tender, about 10 to 15 minutes; drain and return the vegetables to the saucepan.
2
Stir in the milk, butter, remaining 1/2 teaspoon of salt, and pepper; mash the vegetables with a potato masher until smooth. Stir in the chives and serve.
3
Serving size: about 1/2 cup.
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