Mashed Potatoes with Cauliflower Puree
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 54.6
- Total Fat: 0.2 g
- Cholesterol: 0.3 mg
- Sodium: 98.5 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.4 g
- Protein: 3.1 g
View full nutritional breakdown of Mashed Potatoes with Cauliflower Puree calories by ingredient
Introduction
I first saw the use of Cauliflower puree being used on Top Chef, and then noticed it on other cooking shows. It intrigued me and I can't stand Cauliflower! But here I add them with mashed potatoes so I can up the value of the mashed potatoes, cut back on the calories, and extend the potatoes. I first saw the use of Cauliflower puree being used on Top Chef, and then noticed it on other cooking shows. It intrigued me and I can't stand Cauliflower! But here I add them with mashed potatoes so I can up the value of the mashed potatoes, cut back on the calories, and extend the potatoes.Number of Servings: 10
Ingredients
-
*Potato, raw, 3 cup diced
Cauliflower, raw, 1 head, medium (5-6" dia)
Swanson Chicken Broth 33% less sodium, 1 cup
Hiland Fat Free Cottage Cheese, 1/4 cup
Fresh Chives, 1 tsp chopped
Directions
Remove most of the outer skin of the potatoes. You can leave some on if you like, but too much changes the recipe. Cube the potatoes (about the size of strawberries) and then boil for about 15-20 minutes until soft, so get these going first.
Meanwhile, remove the leaves and core from the cauliflower. Roughly chop the white florets and place in a pan over medium heat with 1 cup chicken broth OR vegetable stock OR water.
Bring to a boil over high heat then reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
Remove cauliflower and potatoes from stove and strain both. Combine both and mash. Place in food processor and puree to the consistency you like.
Gradually add into the food processor, 1/4 cup of Fat Free Cottage Cheese (other choices Fat Free Sour Cream, Greek Yogurt) and continue to process until smooth.
Salt and pepper to taste (not calculated).
Serving size is roughly 1/2 cup. I regularly freeze back into portion sizes so I can add through the week to lunches or other meals as I want.
Number of Servings: 10
Recipe submitted by SparkPeople user LABYRINTH.
Meanwhile, remove the leaves and core from the cauliflower. Roughly chop the white florets and place in a pan over medium heat with 1 cup chicken broth OR vegetable stock OR water.
Bring to a boil over high heat then reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
Remove cauliflower and potatoes from stove and strain both. Combine both and mash. Place in food processor and puree to the consistency you like.
Gradually add into the food processor, 1/4 cup of Fat Free Cottage Cheese (other choices Fat Free Sour Cream, Greek Yogurt) and continue to process until smooth.
Salt and pepper to taste (not calculated).
Serving size is roughly 1/2 cup. I regularly freeze back into portion sizes so I can add through the week to lunches or other meals as I want.
Number of Servings: 10
Recipe submitted by SparkPeople user LABYRINTH.