YIELDS
Makes about 4 cups
INGREDIENTS
- 1½ pounds cauliflower, cut into florets,
- about 6 cups
- ½ pound Yukon Gold potatoes, peeled
- and cut into 2-inch pieces
- 3 tablespoons extra virgin olive oil
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
NUTRITIONAL INFORMATION
Nutritional information per serving (½ cup):
Calories 170 (28% from fat) • carb. 28g • pro. 5gfat 6g • sat. fat 1g • chol. 0mg • sod. 375mg calc. 41mg • fiber 6g
INSTRUCTIONS
- Put the cauliflower and potatoes in a medium to large stockpot. Add cold water to cover cauliflower and potatoes by 2 inches. Set over medium-high heat to bring to a boil, and then reduce to simmer until the vegetables are very soft, about 25 minutes, depending on the stovetop and cookware being used.
- Once tender, drain the water, return to the pot and set over medium-low heat. Continue to cook until all water has evaporated. Mix on Speeds 2 to 3 to mash. Add the remaining ingredients and mix on Speed 2 until fully incorporated.
- Taste and adjust seasoning according to preference.