Cauliflower Potato Mash
Mashed Potatoes have long been a well-loved side dish for many a holiday dinner. I don’t think anyone loves all the carbohydrates and calories that come along with this creamy side dish, though. Well, save yourself that calorie dilemma this year by adding a little cauliflower and making this amazing recipe. The cauliflower blends seamlessly with the grass-fed butter and russet potatoes. In fact, you may never go back to old-fashioned mashed potatoes again!
- 16 oz. cauliflower
- 8 oz. medium russet potatoes, cut into 1-in. pieces
- 2 Tbsp grass-fed butter
- Sea Salt and Pepper, to taste
- 1 clove garlic, minced
- For garnish: chives
- In a large pot of salted water, cover potatoes with water and boil until tender. Drain, and set aside.
- Trim the florets from the cauliflower head (this can easily be done by turning the head upside down, cutting around the core, through the branches to allow the florets to fall right off). Cut any large florets in half.
- In a saucepan over medium heat., combine cauliflower, grass-fed butter, and a dash of salt. Cover.
- Stir cauliflower about every 5 minutes until cauliflower is tender enough to cut with a fork, about 10-15 minutes.
- Once the cauliflower is tender, uncover and turn heat to high to allow most of the water to cook off.
- Remove from heat, season with black pepper, add the potatoes and garlic to the pan (or put everything in a bowl if your pan is not large enough), and mash with a potato masher until you reach your desired consistency.
- Garnish with chives and serve warm.
Makes 4 Servings | Serving Size: 1/4 recipe | One serving Replaces: 1/2 vegetable, 1 carbohydrate, 1/2 healthy fat