Updated: Nov 13, 2021
I have to admit I essentially stole this from a Shepherd's Pie recipe by Ellie Krieger. I've only made the Shepherd's Pie a couple of times (which is delish by the way), but I've made the mashed potatoes and cauliflower recipe she used to top her dish with countless times. I can't even think of the last time I made just mashed potatoes on their own - probably a holiday in an effort to keep from being disowned by my southern family.
This dish is the best of both worlds! You get to enjoy the texture and flavor of potatoes, but are able to work in a serving of non-starchy veggies while cutting down a bit on calories and carbs. It goes great with meatloaf, roasted chicken and essentially any meal that would be better with mashed potatoes - so basically all of them. I've gotten great feedback on these from anyone I serve these to, and I hope you enjoy them as much as we have!
1 1/2 pounds Yukon Gold (usually about 3 medium size) or creamery potatoes, cut into 2-inch pieces
1 small head cauliflower (1 to 1 1/2 pounds), cut into florets
2/3 cup skim or low-fat milk (can sub dairy milk substitute or chicken broth)
2 tablespoons butter
Salt - to taste
Black pepper - to taste
Note on potatoes: leaving the skin on gives you a healthy dose of fiber and potassium, but peel them if you prefer for texture.
Place the potatoes in a large steamer basket over boiling water in a pot; cover and steam for 10 minutes on medium-high heat. Add the cauliflower to the basket; cover and steam for about 15 minutes, until the potatoes and cauliflower are tender when pierced with the tip of a knife.
Remove the steamer basket and drain the pot; return the pot to the stove top (off the heat). Transfer the still-hot vegetables to the pot; use a potato masher to mash them to the consistency you prefer.
Combine the milk and butter in a microwave-safe measuring cup; microwave on LOW just until heated through and the butter has melted (do not boil). Stir into the mashed mixture, along with 3/4 teaspoon of the salt and black pepper to taste.
Makes 4-6 servings depending on how hungry you are!
Nutrition for 1/6 recipe: 149 Calories | 4g fat | 5g protein | 26g carbs | 3.5g fiber | 362mg sodium