Serves 6
Cook Time: 30 minutes
Total Time: 40 minutes
If mashed potatoes are a staple on your holiday table, then you’ll love this creamy yet lightened version that slashes carbs by using cauliflower along with the potatoes. Greek yogurt, broth, and a little butter combine to deliver a lower-fat, but yummy, dish. If doubling the recipe, use a Dutch oven or large saucepan to boil the vegetables and garlic.
Ingredients
3 cups cauliflower florets
¾ lb small red potatoes, cubed
2 cloves garlic, peeled
½ cup low-sodium chicken or vegetable broth, divided
2 Tbsp butter
¼ cup plain low-fat Greek yogurt
¾ tsp salt
½ tsp pepper
Directions
1. Place cauliflower, cubed potato, and peeled garlic cloves in a saucepan; cover with water. Place over medium-high heat and bring to a boil. Reduce heat, and simmer 16 minutes or until very tender. Drain well; return to saucepan.
2. Using a slotted spoon, carefully remove cauliflower florets and garlic cloves, placing them in the bowl of a food processor while leaving potato in saucepan. Set potatoes aside.
3. Add ¼ cup broth to cauliflower and garlic in food processor, and process 1 to 2 minutes, stopping to scrape down sides of the bowl as needed, or until puréed. Note: Mixture will not be completely smooth.
4. Add ¼ cup broth and butter to potatoes in saucepan, and coarsely mash potatoes with a potato masher or large spatula. Add puréed cauliflower mixture, yogurt, salt, and pepper, stirring to combine well. Serve immediately.
NUTRITION FACTS (per ¾ cup): Calories 100; Total Fat 4.5g (Saturated Fat 2.5g); Cholesterol 10mg; Sodium 310mg; Total Carbs 13g (Dietary Fiber 2g, Total Sugars 2g, Added Sugars 0g); Protein 3g.
CAROLYN WILLIAMS, PHD, RD
Rally Health
