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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Healthier alternative to mashed potatoes. Ingredients:
1 large yukon gold potato, peeled and cut into 3/4-inch chunks |
1 head cauliflower, trimmed and cut into florets |
2 cups water |
2 teaspoons olive oil |
1 garlic clove, crushed with press |
1/4 cup fresh parsley leaves, chopped |
1/2 teaspoon fresh lemon peel, grated |
salt & fresh ground pepper, to taste |
Directions:
1. Place potato and cauliflower in 4-quart saucepan. Add water; cover and heat to boiling over high heat.
2. Reduce heat to low; simmer, covered, about 20 minutes or until potato and cauliflower are fork-tender, stirring once halfway through cooking. Drain vegetables, reserving 1/4 cup cooking liquid.
3. In same saucepan, heat oil and garlic over medium-low heat about 1 minute or until garlic is just golden, stirring. Reduce heat to low and return vegetables to saucepan.
4. With potato masher or slotted spoon, mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in parsley, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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