I have discovered a new additive to potatoes--cauliflower! If you have a little left over, add it to your potatoes when you mash them. If you don't think you need all you bought, save some for the mashed potatoes. You should cook it until it is very tender--no tender crisp cauliflower in the mashed potatoes! Surprisingly, it will not change the texture of the potatoes, but it will significantly increase the nutritional value. Of course, you must mash or whip them with a beater.
If your mashed potatoes are 50% cauliflower, you will reduce the calories by at least half. The cauliflower and potatoes are both good sources of Vitamin C.
If you use yellow potatoes,Yukon Gold, for instance, they already have the buttery taste without the butter and the color looks rich and inviting, too. Add a little milk or broth to prevent them from being too stiff; salt and pepper to taste and serve for the comfort food we all remember from other days.
If your mashed potatoes are 50% cauliflower, you will reduce the calories by at least half. The cauliflower and potatoes are both good sources of Vitamin C.
If you use yellow potatoes,Yukon Gold, for instance, they already have the buttery taste without the butter and the color looks rich and inviting, too. Add a little milk or broth to prevent them from being too stiff; salt and pepper to taste and serve for the comfort food we all remember from other days.
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