Mashed Potato and Cauliflower

One cup of regular mashed potatoes has 240 calories, 9 grams of fat, and 35 grams of carbs.

Thankfully, when you’re pureeing the potatoes, you can cut it in half with cauliflower and no one will know the difference.

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Plus, “cauliflower is rich in antioxidants and vitamins C and K,” Hammer says. It retains the richness of the potato while giving a lighter texture and more complex flavor. (For bonus flavor: Try it with a few carrots or turnips as well.)

 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 lb  potatoes (russet or Yukon Gold), scrubbed, peeled if desire</li>
                                            <li>1⁄2  head cauliflower, core removed and coarsely chopped</li>
                                            <li>2 tsp  olive oil</li>
                                            <li>1⁄4 cup  Greek yogurt</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place potatoes in a large saucepan; cover with water by 3 inches. Bring to a boil. </li>
                                    <li>When potatoes are almost tender (a butter knife can almost but not quite go through them easily), add cauliflower; cook another 10 minutes, or until the potatoes and cauliflower crush easily with the back of a spoon.</li>
                                    <li>Drain, return to the pot, and mash well with a potato masher. Stir in olive oil and yogurt; add salt and pepper to taste.</li>

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