Smashed Potatoes & Cauliflower with Garlic

Name: Smashed Potatoes & Cauliflower with Garlic
Yield: Makes about 2-1/2 cups (suggested serving size, one half cup)

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

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Smashed Potatoes & Cauliflower with Garlic

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

Cauliflower is substituted for some of the potatoes to lighten up this side dish. The best thing is no need to drain the potatoes and cauliflower, making them even easier to prepare.

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

Ingredients

¾ pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes½ pound cauliflower, separated into 1-inch flowerets, then cut in half2cloves garlic, peeled and thinly sliced¼ cup low sodium vegetable broth, chicken broth or water⅓cup plus 1 tablespoon whole milk or half-&-half2tablespoons unsalted butter, cut into ½-inch pieces¼ teaspoon kosher saltpinch freshly ground white pepper

Preparation

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.