FOOD FRIDAYS: Mashed Cauliflower Potatoes
Need a side dish for this Thanksgiving weekend? Try out these mashed cauliflower potatoes! This lightened-up version of mashed potatoes will not disappoint in flavour – it’s creamy, herby and just as delicious as the real deal.
Not only does adding cauliflower to this traditional side dish sneak in some extra veggies, but it also adds a fluffiness that you can’t get from regular mashed potatoes. Simmering the cauliflower in chicken broth along with potatoes ensures that you still get great flavour – and the addition of greek yogurt gives this side extra creaminess and tang!
This is a great option if you want to enjoy the holidays without the fear of compromising your goals and progress. With fewer carbs and calories, this side dish will still hit the spot while also aligning with your current health journey. Try it out this weekend! Enjoy the time with friends and family this Thanksgiving.
2lb Yukon potatoes, peeled and cubed
1 large head cauliflower (about 2.5 lbs), cut into florets.
2 cups chicken broth (veggie also works)
2 sprigs rosemary
3 cloves garlic, minced
1/4 cup butter (or ghee)
3/4 cup plain Greek yogurt
1 tsp salt
1/2 tsp pepper
pinch smoked paprika
In a large sauce pot or dutch oven, add potatoes, cauliflower, and chicken broth.
Stir in garlic and rosemary sprigs.
Simmer over medium heat for 20 minutes or until fork tender.
Turn off the heat and take out rosemary sprigs (leaves will fall off) and discard. Let cool for about 15 minutes.
Add in butter, Greek yogurt, salt, pepper, and paprika.
Mash using a potato masher or hand mixer, I used a combination of both for creamy potatoes.