Mashed Potatoes with Cauliflower Puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*Potato, raw, 3 cup dicedCauliflower, raw, 1 head, medium (5-6" dia)Swanson Chicken Broth 33% less sodium, 1 cupHiland Fat Free Cottage Cheese, 1/4 cupFresh Chives, 1 tsp chopped
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.
Nutritional Info 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
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