Are you a fan of buttery, creamy, delicious mashed potato?? Or do you steer away from it thinking about how much butter is really needed to make it creamy and amazing?
What if I told you NO butter is used in this recipe except for the pat of butter you see on top? Would you believe it could taste just as good as typical fattening mashed potato and no one will know? I’m serious here! My picky hubby who is a butter and mashed potato fiend, loved this recipe and couldn’t believe I didn’t use a stick of butter to make it so good!
Anyone here reading this gotten their children to actually eat cauliflower? No, me either. They look at it and gag. Unless of course they have it roasted with a Tahini dip, then they will eat it. 🙂
This recipe has a pound of cauliflower and the kids had NO idea, NONE!
‘nough said, don’t you think?
Healthier Garlic Mashed Potatoes
- 2 pounds red new potatoes with skin, quartered
- 1/2 head of large cauliflower or about 1 pound, stem removed
- 3 cloves of garlic, minced
- 1/2 tablespoon salt
- 1/2 cup lite sour cream
- 1/2 cup milk, 1%
- few cracks from a peppermill
- Optional toppings: 3 scallions chopped, pat of butter
Bring a large pot of salted water to a boil and boil potatoes for 10 minutes. Add in cauliflower and continue to boil for another 10 minutes or until vegetables are tender. Drain and mash vegetables by hand or use food processor and pulse until desired consistency. Transfer to a large serving bowl and stir in the rest of the ingredients. Top with scallions and a tablespoon of butter. Mine made 8 cups.
Servings: 8* (1 cup) Calories per serving: 129* Fat: 2g* Cholesterol: 8mg* Sodium: 477mg* Carbs: 25g* Fiber: 4g* Sugars: 3g* Protein: 5g* Points+: 3*