"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

CAULIFLOWER MASHED POTATOES Recipe

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This recipe for CAULIFLOWER MASHED POTATOES, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Volk Miller

Category:
Category:

Ingredients:  
Ingredients:  
1/2 large head cauliflower, broken into florets
1/2 cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
1/23/4 cup low-fat milk
Salt
Pepper
1 Tbsp butter
2 scallions, chopped

Directions:
Directions:
For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water. Cover, and steam 15 minutes.
Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes.
Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches.
Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry.
Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 tsp salt and 1/4 tsp pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions.

Number Of Servings:
Number Of Servings:
One
Personal Notes:
Personal Notes:
This is so delicious---tastes like lighter mashed potatoes (in the best way).

 

 

 

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