Garden to Table – Mashed potatoes & cauliflower

by Trish Watson If you are one of those folks who are watching their weight after the holiday season’s indulgences, I have a great recipe for you today.  Whenever I am dieting, I really miss an occasional meal that includes mashed potatoes.  The following recipe lightens this dish up by including cauliflower.  Surprisingly, the taste is delicious, and even my picky grandson, Quinn can’t tell the difference!  Give it a try, and be surprised yourself. The cauliflower will give you an extra boost of Vitamin C, something we all need during this cold, nasty weather. MASHED POTATOES AND CAULIFLOWER Ingredients: 2 pounds russett potatoes, peeled and cut into 2 -inch chunks 1 head cauliflower, cut into small florets 1 cup plain , low-fat yogurt 1 Tbsp. prepared horseradish(optional) 3 Tbsps. minced, fresh dill Salt and pepper to taste Directions: Cook potatoes and cauliflower in a large pot of boiling, salted water, partially covered, until fork-tender (about 20 minutes).  When done, drain and return to the pot.  Cook over medium heat to remove excess moisture, stirring often,  for 1-2 minutes. Add yogurt and horseradish and blend with a hand mixer on low speed until smooth.  Stir in dill and pepper.  Check for seasoning, adding salt if needed.

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