- 5 medium russet potatoes (skin on), cut into chunks
- 1 head cauliflower, cut into florets
- 3/4 cup fat-free milk (can use soy or unsweetened almond milk)
- 1/4 cup whipped butter
- 1.5 teaspoon Kosher salt
- 3/4 teaspoon ground black pepper
I combine white potatoes with steamed cauliflower to drive down the calories and carbs in this comfort food favorite.
- Prep time
- Total Time
Bring a large pot of water to a boil. Add the potato chunks, and simmer for 12 to 15 minutes or until fork tender. Drain the potatoes and transfer them to a large mixing bowl.
While the potatoes are cooking, microwave the cauliflower florets with 2 tablespoons water on high power for 10 minutes, or until soft. Drain the cauliflower and add to the bowl with the potatoes.
Add the milk, butter, salt and pepper, and mix with a handheld electric mixer until smooth and creamy.
Optional: Add additional preferred herb, seasonings, and toppers, such as Parmesan cheese, light sour cream, chives, hot sauce, or minced chipotle peppers.
Serving size: 1 cup