2 cups packaged refrigerated mashed potatoes (such as Simply Potatoes)
5 1/2 cups coarsely chopped cauliflower (about 1 small head)
1/2 cup fat-free milk
6 garlic cloves
1 bay leaf
3 tablespoons butter
1 teaspoon salt
How to Make It
Heat potatoes according to package directions. Keep warm.
Cook cauliflower in boiling water 7 minutes or until tender. Drain.
Place fat-free milk, garlic cloves, and bay leaf in a small saucepan; bring to a simmer. Cover and cook over low heat for 10 minutes. Discard bay leaf. Place cauliflower, milk mixture, butter, and salt in a food processor, and process until smooth, scraping sides of the bowl occasionally. Combine mashed potatoes and cauliflower mixture in a large bowl, stirring until well blended.
Delicious! "I made it w/o adding any potatoes and just 2 TBSP butter, whipped to a silky amazing texture in the food processor, perfect amt of garlic, just a sprinkle of fresh ground black pepper. Super easy, I will be making and sharing this recipe for years!
Yummy! This recipe is so easy and so delicious. It is hard to believe that it is healthy!! I used a hand mixer to blend the potatoes and cauliflower with the milk, butter and garlic. Served with a peppercorn and garlic crusted beef filet. Perfect! These will definitely be substituing our regular mashed potatoes.
This was excellent. My husband never eats cauliflower, but he enjoyed this. It was creamy and I thought the garlic flavor was perfect with 6 cloves. I used left over hommade mashed potatoes I had in the fridge instead of store bought.
This was really tasty; everyone went back for more. What a great way to extend mashed potatoes, cut down on calories and sneak in veggies. I'd like to try this with my own potatoes next time. I served this with a roast chicken with gravy and a salad.