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Gather the Ingredients
Perhaps you have heard of cauliflower mashed potatoes, and maybe you're interested in giving them a try. They are a terrific alternative to ordinary mashed potatoes as cauliflower, which is very low in calories, substitutes some of the potatoes in this dish. Using part cauliflower and part potatoes allows the dish to still have the same consistency, flavor, and texture as regular mashed potatoes but with fewer calories. Afterall, keep in mind that one cup of cooked potatoes contains about... 135 calories, while a cup of cooked cauliflower contains only around 25 calories. The calorie savings are obvious!
To make these easy cauliflower mashed potatoes, you will first gather together the ingredients. For this recipe you will need:
2 pounds russet potoates, peeled and cubed
2 cups cauliflower florets
1/2 cup lowfat buttermilk
1/4 tsp salt
1/8 tsp ground black pepperContinue to 2 of 5 below.
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Cook the VegetablesNext, you will cook both the cauliflower and potatoes. They require different cooking times, so it is difficult to cook them in the same pot at the same time. Of course, if you would prefer to save youself from washing an extra pot, you could begin coooking the potatoes in a large pot, and add the cauliflower 5 minutes later or so, and finish cooking the potatoes and cauliflower at the same time. I prefer to cook them separetly for the best texture. This way you can steam the cauliflower as... opposed to boiling it. This keeps the cauliflower from becoming watered-down.
Follow these steps to cook the potatoes and cauliflower separately. For the potatoes, place a large pot of water over high heat and bring to a boil. Add the potatoes, then reduce the heat to medium-high. Cover the pot with a lid, and simmer for ten minutes, or until fork-tender. Drain in a collander, and set aside.
Meanwhile, for the cauliflower, fill a large pot with about two inches of water. Add the cauliflower, and place over medium-high heat until the water simmers and produces steam. Cover, and steam the cauliflower for about five minutes until tender. Keep an eye on the water level during this step. Be sure to add a little extra water if needed as you do not want the bottom of the pot to become dry. Drain the cauliflower, and pour it into a blender.Continue to 3 of 5 below.
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Next you will blend the cauliflower to make a sort of cauliflower puree. This will make for nice and creamy mashed potatoes. With the cauliflower in the blender, add 1/4 cup of the buttermilk (note, if you do not have any buttemilk on hand, it is quite simple to make your own using regular milk and white vinegar.) Blend on high until the mixture is relatively smooth (some small chunks are alright).Continue to 4 of 5 below.
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Now it is time to mix the potatoes and cauliflower together to finish off your cauliflower mashed potatoes. Place the cooked potatoes in a large mixing bowl. Add the remaining 1/4 cup of buttermilk, and use a hand mixer on medium speed to mix the potatoes and milk for about thirty seconds. Then, add the cauliflower puree, the salt, and the pepper. Mix on medium speed again until the potaotes are well mixed and are smooth and creamy.Continue to 5 of 5 below.
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Serve the cauliflower mashed potatoes as you would any other mashed potatoes, and be amazed at how un-cauliflower like they really taste! Enjoy, as these mashed potatoes contain about one-third less calories than ordinary mashed potatoes.
Per Serving Calories 121, Fat .5 gm, Pro 4gm, Carbs 27gm