Mashed Caulitatoes

I’m not what one would call an active girl. I enjoy yoga when I can make it to a good studio, but you’re not going to catch me out for a run. My brother tried to make me run with him back in high school, and he ended up behind me, pushing me along the last half of our mile. That didn’t last long. I really prefer hammocks, beach towels, books, day spas and those sorts of “activities.”

The down side, of course, is that I have to moderate my calorie intake. Fortunately, I love vegetables; unfortunately, I also love bread, pasta, rice, butter, and a myriad of other calorie dense foods. I no longer struggle to adhere to a low-carb diet, but I do attempt to limit my carbs. Cauliflower is a favorite among paleo and low-carb enthusiasts, and I can see why. Cauliflower is delicious. And while a great many cauliflower-instead-of-potato recipes are delicious, I also love the richness of real potatoes. So I started messing around with substituting a portion of the potatoes and I found that in mashed potatoes (and potato leek soup), replacing half the potatoes with cauliflower left me with a dish that I liked more than either the potato-only or cauliflower-only versions. I win all over the place – tastier dish, fewer carbs/calories, more diverse vitamins… and I get to have guilt-free mashed potatoes.

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Mashed Caulitatoes

Serves 6

If you don’t have any leftover cooked cauliflower, just dice it up into florets and boil along with the potatoes – they take about the same time.

Ingredients

  • 3 medium russet potatoes, peeled & diced
  • an equal amount of cooked cauliflower (leftover grilled cauliflower, boiled fresh cauliflower, or microwaved frozen cauliflower)
  • cream / milk / butter to taste
  • kosher salt & freshly ground pepper to taste
  • optional: 2-3 cloves worth of roast garlic

Directions

  1. Place diced potatoes (and cauliflower, if using fresh) in a medium pot, cover with water, and boil over medium-high heat until a knife easily slides through each piece.
  2. Meanwhile, puree cooked cauliflower, along with a splash of milk or cream, into a paste.
  3. When potatoes are ready, drain and mash. Add roast garlic, if using.
  4. Mix in cauliflower puree, and add butter & milk or cream and salt & pepper to taste.

Serving Suggestions

Serve these anywhere you would otherwise have mashed potatoes. They are particularly lovely with thick meaty stews.

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