Quick Creamy Potatoes

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Quick Creamy PotatoesRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

A half-and-half combo of cauliflower and potatoes lightens up a classic mash.

Serves 4 (serving size: about 1/2 cup)


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1 (10-ounce) package fresh cauliflower florets
10 ounce Yukon gold potatoes, unpeeled and chopped
2 garlic cloves
1/4 cup whole milk
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt


Hands-on: 10 Minutes
Total: 35 Minutes

1. Place cauliflower, potatoes, and garlic in a large saucepan. Cover with water to 2 inches over vegetables; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well. Return to pan; let stand 5 minutes.

2. Combine milk and the remaining ingredients in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until butter melts. Add to pan; mash with a potato masher to desired consistency.

Created date

September 2015

Nutritional Information

Calories 103
Fat 3.6 g
Satfat 2.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 9 mg
Iron 1 mg
Sodium 148 mg
Calcium 38 mg