Half-cauliflower mashed potatoes
40 min · 7 g protein · 156 cals / serving
The Thanksgiving mash for people who would never accept a cauliflower purée: half buttery Yukon Golds, half cauliflower, boiled together with garlic and mashed with warm milk, a little butter and tangy Greek yogurt. Still fluffy, still potatoes, and it holds gravy just as well.
Ingredients
- 1 1/3 lb gold potatoes, peeled, 4 cm (1 1/2-inch) chunks
- 1 large head cauliflower, florets
- 4 cloves garlic, peeled
- 1 tsp salt
- 1/2 cup skim milk, warm
- 1 1/2 tbsp butter
- 1/2 cup nonfat Greek yogurt, at room temperature
- 1/2 tsp black pepper
To serve
- 2 tbsp fresh chives, snipped
Steps
- Put the potatoes and garlic in a large pot, cover with cold water by an inch, add the salt and bring to a boil. Simmer 8 minutes, then add the cauliflower and cook 10–12 minutes more, until both are completely tender.
- Drain well, then return everything to the hot pot over low heat for 2 minutes, shaking, to steam off the excess water. This is what keeps the mash from going loose.
- Mash with the warm milk and butter until smooth, then stir in the yogurt and pepper. Taste for salt and finish with chives.
Good to know
Can I use a food processor?
Not for the potatoes: blades turn them gluey. A potato masher or ricer gives the fluffy texture. If you want it silkier, purée only the cauliflower and fold it into the mashed potatoes.
Making it ahead for the holiday?
Make it up to two days ahead, then reheat covered in a 350°F oven for 30 minutes or in a slow cooker on low, stirring in a splash of warm milk before serving.
Per
- Calories
- 60
- Protein
- (18%)
- 3 g
- Fat
- (21%)
- 1 g
- Carbohydrates
- (60%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 175 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 934 kcal goes into the pot and 1636 g of ingredients comes out as about 1550 g of food: 60 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.