Sour cream & chive cauliflower-potato mash
1½ pound(s), (about 1 medium head), broken into medium-size florets
Uncooked red potato(es)
1 pound(s), peeled and cut into 2-inch chunks
Uncooked Spanish onion(s)
1 medium, large onion, halved lengthwise with root trimmed but intact
1 medium stalk(s), broken into a few pieces
6 clove(s), peeled and smashed
1 cup(s), low-fat
¼ tsp, coarsely ground, or more to taste
½ tsp, or more to taste
1 Tbsp, chopped, for garnish
- In large pot, place cauliflower, potatoes, onion, celery, garlic, and 1 tbsp salt. Add just enough water so cauliflower begins to float. Bring to boil and cook until potatoes and cauliflower are just tender, 20 to 25 minutes. (Be careful not to overcook cauliflower or it will absorb extra liquid.) Drain potatoes and cauliflower. Discard celery and onion. Let sit for 5 minutes to drain excess water.
- Transfer vegetables to large bowl. Using potato masher, mash vegetables. Mix in sour cream and butter. Season with 1⁄4 tsp black pepper and remaining 1⁄2 tsp salt, adding more if desired. Garnish cauliflower-potato mash with chives.
- Serving size: 1⁄2 cup