Mashed Potatoes with Cauliflower

Dear Sister...Please forgive me for just now making your delicious Meatloaf Muffins that you so graciously posted on Jillian's Kitchen last year! Myself and my taste tester were quite impressed.

Now we all know where there is meatloaf there is mashed potatoes. Technically this recipe was also inspired from a cooking time with my sister! I made her Pierogie Lasagna a few weeks back and was sampling the "stuffing" of mashed potatoes and cauliflower and realized that it tasted pretty darn good on its own! I've always poo-poo'ed those that said "mashed cauliflower tastes just like mashed potatoes" no it doesn't...it tastes like mashed cauliflower! However, when mixed almost 50/50 with potatoes it really does taste like mashed potatoes, but with way less fat.

Mashed Potatoes with Cauliflower: Serves 5-6
1.25 lbs Red Potatoes
3C Frozen Cauliflower (or Fresh)
1/4C Sour Cream (I use Daisy's Light)
2TB Butter
2-4TB Milk
Salt / Pepper

I like to have the skins of the potato in my mashed potatoes, if you do not then peel your potatoes! Either way scrub them clean, and chop into even pieces (I do 1/2" cubes), rinse under cold water, then place in a sauce pot covered with cold, salted water and bring to a boil and cook until easily pierced with a fork. In a separate pot cover the cauliflower with salted water and bring to a boil and cook until a fork easily pierces the stems.

Drain the potatoes & cauliflower and place the cauliflower in a mixer and beat until well minced. Add the potatoes, milk (start with 2TB), sour cream, butter and some salt and pepper and continue to mash until nice and smooth. Add ore milk if you like your potatoes a little more loose and taste to see if you need more salt and pepper, then serve and enjoy!

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WW: 4 Points Plus / serving @ 5 servings
3 Points Plus / serving @ 6 servings