Garlic cauliflower potato mash
Nutrition Facts
Serving Size 1/2 cup
Calories 81
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 2 g | |
| Sodium | 514 mg | |
| Cholesterol | 6 mg | |
| Dietary fiber | 2 g | |
| Protein | 3 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Be sure not to over whip the potatoes or they will take on a paste-like texture.
Ingredients
(Serves 12)- 4 large russet potatoes, peeled and chopped into medium chunks
- 2 medium heads cauliflower, cut into quarter size florets
- 2 tablespoons unsalted butter
- 1/2 cup Greek yogurt
- 1 1/2 teaspoons salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon garlic powder
- Pinch of ground black pepper
Directions
Bring water to a boil in two medium sauce pots. Boil potatoes and cauliflower in separate pots until each are fork tender, about 10 minutes; remove from heat and drain. Place cauliflower in a food processor and process until smooth, about 2 minutes. Place potatoes and processed cauliflower into a large mixer with a whip attachment and mix on medium speed for about 1 minute. Add the butter, yogurt, salt, thyme, garlic powder and black pepper. Mix on the stir setting until all ingredients are well-incorporated, about 2 minutes. Serve.