Cauliflower Potato Mash

  • Yield 4 to 6 servings

Using mashed potatoes as a base, this cauliflower can be eaten as a side dish or stuffed back into potato shells


1/2 large head cauliflower, separated into florets (about 2 cups)
2 pounds russet potatoes, peeled and cut into large chunks
1/2 cup whole milk, 2 perfect milk or light cream, warmed
2 teaspoons butter or soy margarine, cut into small pieces
1/4 cup plain low-fat Greek yogurt or sour cream
4 scallions, chopped
Kosher salt and fresh-ground black pepper, to taste
1/4 teaspoon fresh-ground nutmeg
1/4 cup shredded asiago or cheddar cheese, optional


  1. Place the cauliflower and potatoes in a large saucepan. Cover with water by about 1 inch. Bring to a boil, reduce heat and simmer 15 to 18 minutes, until tender.
  2. Drain well and return the cooked potatoes and cauliflower to the pan over low heat for 2 minutes to completely dry.
  3. While smashing the vegetables with a potato masher or whisk, slowly add the milk, butter or margarine, yogurt, scallions, salt, pepper, nutmeg and cheese, if using. Mash until all ingredients are combined. 



Get every new post delivered to your Inbox.

Join 262 other followers