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Garlic cauliflower mashed potatoes
6
Adding cauliflower and Greek yogurt helps reduce calories and fat while keeping the potatoes creamy. Just be sure not to over whip the potatoes or they’ll take on a paste-like texture.
- Russet potato, 2 medium, peeled and cut into medium-sized chunks
- Cauliflower, 1 head(s), medium, cut into 1-inch florets
- Thyme, fresh, ½ tsp(s), finely chopped
- Unsalted butter, 1 tbsp(s)
- Non-fat plain Greek yogurt, ¼ cup(s)
- Salt, 1½ tsp(s)
- Garlic powder, ½ tsp(s)
- Black pepper, 1 dash(es)
Method
Bring water to a boil in two smaller pots or medium saucepans. Boil potatoes and cauliflower in separate pots until tender when stabbed with a fork, approximately 10 minutes. Remove from heat and drain.
Place cauliflower in a food processor and process about 2 minutes or until smooth. Place potatoes and processed cauliflower into a large mixing bowl. Using a stand mixer with a whip attachment, mix on medium speed about 1 minute. An electric hand mixer works, too. But you may need to mix the potatoes and cauliflower a little longer.
Add the thyme, butter, yogurt, salt, garlic powder and black pepper. Mix on low about 2 minutes until all ingredients are well blended, and serve.
Nutrition facts per serving
Makes 6 servings
Food Groups
|
V
|
1 |
|
F
|
0 |
|
C
|
0.8 |
|
PD
|
0 |
|
Ft
|
0.4 |
|
S
|
0 |
Nutrition Facts
| Calories | 104 |
| Total Fat | 2.3 g |
| - Saturated Fat | 1.4 g |
| Cholesterol | 5.6 mg |
| Sodium | 623 mg |
| Total Carbohydrate | 17.8 g |
| - Dietary Fiber | 3.3 g |
| - Total Sugars | 2.8 g |
| -- Added Sugars | 0 g |
| Protein | 4.4 g |
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