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
- 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.
- Drain well and return the cooked potatoes and cauliflower to the pan over low heat for 2 minutes to completely dry.
- 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.