Don't be alarmed by the large amount of garlic; cooking it in milk mellows the flavor. Try this puree in place of basic mashed potatoes.
Yield:
12 servings (serving size: 1/3 cup)
Nutritional Information
Calories
72
Caloriesfromfat
41 %
Fat
3.3 g
Satfat
1.5 g
Monofat
1.2 g
Polyfat
0.2 g
Protein
2.3 g
Carbohydrate
9.5 g
Fiber
2.2 g
Cholesterol
8 mg
Iron
0.5 mg
Sodium
331 mg
Calcium
33 mg
Ingredients
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
Preparation
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.
Note:
November 2005
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