Mashed Potatoes have long been a well-loved side dish for any Thanksgiving dinner. On the other hand, 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 perfectly with the grass-fed butter and russet potatoes. In fact, you may never go back to old-fashioned mashed potatoes!
- 16 oz. cauliflower
- 8 oz. medium russet potatoes
- 2 Tbsp grass-fed butter
- Sea Salt and Pepper, to taste
- 1 clove garlic, minced (optional)
- Peel russet potatoes and cut them in half lengthwise.
- In a large pot cover potatoes with water and boil until tender. Note: make sure to lightly salt your water!
- 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. For larger florets simply cut them in half.
- In a saucepan over med. heat combine cauliflower, grass-fed butter and dash of salt. Cover.
- Stir cauliflower about every 5 minutes until cauliflower is tender enough to cut with a fork.
- Once the cauliflower is tender, uncover and turn heat to high. Once most of the water has cooked off add your pepper and mash cauliflower with a potato masher until you reach your desired consistency.
- Add potatoes and garlic to the cauliflower, and mash again until desired consistency is reached. Best when served warm.
Makes four servings | One serving replaces: 4 oz. vegetables, 1 carbohydrate, 1/2 healthy fat