Light Cauliflower Mashed Potatoes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my version of Cauliflower and mashed potatoes. Ingredients:
1 head cauliflower |
2 large russet potatoes |
1 head garlic, roasted |
2 tablespoons smart balance light butter spread |
1/2 cup chicken stock or 1/2 cup vegetable stock |
2 teaspoons chives or 2 teaspoons garlic chives, chopped finely |
1 pinch paprika |
fresh salt and pepper |
Directions:
1. Cut up the cauliflower and potatoes into small but uniform sized chunks and place into a large pot of room temp or cold water, slowly bring to a boil and cook 15-20 minutes or until fork tender.
2. Drain potatoes and cauliflower very well. Squeeze in a head of roasted garlic (no skin), add chicken stock, chives, paprika, and fresh pepper and salt to taste. Mash very well and if your mixture is a little dry you can add more stock or butter/smart balance.
3. Also very good with olive oil in place of smart balance, either works. If you do not have roasted garlic, just dice up 5-6 cloves of garlic and sautee on very low heat (do not burn). then when they are soft and golden, mix inches.
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