Smashed Potatoes & Cauliflower with Garlic

Makes about 2-1/2 cups (suggested serving size, one half cup)

¾ pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes ½ pound cauliflower, separated into 1-inch flowerets, then cut in half 2cloves garlic, peeled and thinly sliced ¼ cup low sodium vegetable broth, chicken broth or water ⅓cup plus 1 tablespoon whole milk or half-&-half 2tablespoons unsalted butter, cut into ½-inch pieces ¼ teaspoon kosher salt pinch freshly ground white pepper

Calories 124 (39% from fat) ▪ carb. 17g ▪ pro. 3g ▪ fat 5g ▪ sat. fat 3g ▪ chol. 15mg ▪ sod. 179mg ▪ calc. 38mg ▪ fiber 2g

Place the potatoes, cauliflower, garlic, and broth/water in a 1½ quart microwave safe casserole/bowl that is at least 4-inched deep. Cover tightly with lid or a plate and place in the Cuisinart Compact Microwave. Microwave on High for 10 minutes. Stir. Microwave on High for 8 minutes. Remove and let stand for 2 to 3 minutes. Place milk and butter in a 2-cup glass measure or bowl. Microwave on High for 2 minutes, until milk is hot and butter is completely melted. Pour over potato/cauliflower mixture. Sprinkle with salt and pepper. Use a potato masher or hand mixer to “smash” potatoes and cauliflower to desired consistency. If a smoother texture is desired, use a food mill. Serve hot.