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Garlic cauliflower potato mash

August 28, 2018

Recipe

Be sure not to over whip the potatoes or they will take on a paste-like texture.

Serves 12

Be sure not to over whip the potatoes or they will take on a paste-like texture.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1/2 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

1/2 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1/2 Nonstarchy vegetables 1/2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1/2 Carbohydrates 1/2 Fats Fruits Protein and dairy Sweets 1/2 Vegetables

Nutritional analysis per serving

Calcium 81 Calories 13 g Total carbohydrate 6 mg Cholesterol 2 g Dietary fiber 1 g Monounsaturated fat Potassium 3 g Protein 1 g Saturated fat 1/2 cup Serving size 514 mg Sodium 2 g Total fat