This combo mash is just as easy as making mashed potatoes and just as tasty, yet has far fewer calories and carbohydrates. And by using low fat milk with more olive oil and less butter, the saturated fat is much reduced without loosing the rich taste.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
6 People
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Ingredients
- 3 ea Russet Potatoes
- .5 ea Head of Cauliflower
- .5 tsp salt
- .5 tsp Ground Black Pepper
- 2 Tbsp butter
- 3 Tbsp olive oil
- .25 cup Low Fat Milk
Ingredients
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Instructions
- Peel and cut potatoes into chunks. Section cauliflower into large florets. Combine both in a large pot with enough water to cover. Add a 1/4 teaspoon of salt. Bring water to a boil, then reduce heat to a low simmer. Cook until both potatoes and cauliflower are fork tender. If one is done slightly before the other, no problem. It also gets mashed together. Just make sure both are cooked.
- Combine the milk, butter, olive oil, remaining salt and pepper in a small sauce pan. Warm over a low heat until butter is melted and milk is hot.
- Drain all the water from the cooked potato/cauliflower combo. Using a hand masher, or hand ricer, mash the combined potatoes and cauliflower florets thoroughly. Pour in the hot milk mixture and whip together into a fluffy mash, ready to serve.
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