12 servings (serving size: 1/3 cup)

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.

How to Make It

Step 1

Heat potatoes according to package directions. Keep warm.

Step 2

Cook cauliflower in boiling water 7 minutes or until tender. Drain.

Step 3

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.

Ratings & Reviews

lashawn332000's Review

June 26, 2012
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!

eejones's Review

January 29, 2012
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.

kdewald's Review

March 28, 2011
Amazing... I made it along side Dijon pork chops.

ChefAmandaLynn's Review

September 12, 2010
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.

saracat's Review

May 14, 2010
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.

lopezjuanr's Review

December 14, 2013