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.
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.