Adding cauliflower to these mashed potatoes increases the variety of vegetables, and therefore the nutrients. It also yields a lower-carbohydrate, lower-calorie mashed potato. It doesn't taste like pureed cauliflower. This is a great, nutritious addition to a Thanksgiving table, or any meal with mashed potatoes.
Ingredients
Potatoes
- 2 large russet or yellow potatoes (thin skinned potatoes)
Cauliflower
- 1 medium head
Salt
- 1 Tablespoon kosher or sea salt OR 1½ teaspoons table salt + more to taste
Butter
- 1 stick (8 Tablespoons), unsalted
Milk
- ~ ¾ cup, low fat milk or milk alternative
Pepper
- to taste
Instructions
Step 1
Wash the potatoes and cauliflower and cut into about 1-inch chuncks. Remove the green leaves and stem of the cauliflower, but do not peel the potatoes.
Step 2
Place the cauliflower, potatoes, and 1 Tablespoon of salt in a large pot, and fill with enough water to cover the vegetables.
Step 3
Turn to medium heat, and cook until you can peirce the potatoes and cauliflower with a fork and it goes through without any resistance.
Step 4
Drain the vegetables and return to the pot. Add a stick of butter and stir to melt it. Mash with a potato masher or the bottom of a mug.
Step 5
Add milk a little bit at a time, stirring with a large spoon to combine, until it reaches the desired consistency.
Step 6
Taste, and season with salt and pepper as needed.
Notes
If you need to reheat mashed potatoes, do so in a microwave, or by adding a small amount of water to the pot and warming it over low heat, stirring frequently so they do not burn. You may also heat them in a 350-degree oven (fahrenheit).