Mashed Potatoes with Cauliflower
Here, cauliflower lightens traditional mashed potatoes and blends in seamlessly. A touch of butter is all you need to make them rich and sumptuous. Steaming the vegetables instead of boiling them helps preserve their vitamin C.
Recipe information
Yield
Serves 6
Ingredients
1 1/2 pounds of Yukon Gold potatoes
1 small head cauliflower (about 2 pounds), cut into 1-inch florets
2/3 cup 1%; milk
2 tablespoons of unsalted butter
Salt and freshly ground pepper to taste
Preparation
Step 1
1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
Step 2
2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.
Nutrition Per Serving
Calories 160; Fat 4.5 g (Sat 2.5 g
Mono 1.1 g
Poly .2 g); Protein 6 g; Carb 27 g; Fiber 6 g; Chol 10 mg; Sodium 65 mg
#### Nutritional analysis provided by _Small Changes
Big Results_
Reprinted with permission from Small Changes, Big Results: A Wellness Plan with 65 Recipes for a Healthy, Balanced Life Full of Flavor, Revised and Updated by Ellie Krieger with Kelly James-Enger. Copyright © 2005, 2012 by In Balance, LLC. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
Ellie Krieger is the host of Healthy Appetite, the popular Food Network and Cooking Channel program. She is the author of the New York Times bestselling cookbooks The Food You Crave (recipient of James Beard and IACP Awards) and So Easy, as well as Comfort Food Fix. She holds an MS in nutrition from Columbia and a BS from Cornell. Ellie lives in New York City.
