Ingredients
The following ingredients have 8 Servings
- 5 large Yukon Gold Potatoes
- 12 ounces (or one large head) of Cauliflower
- 1 tablespoon of Butter
- 6 ounces of 1/3 less fat Cream Cheese
- 1 – 1 ½ cups Reduced Fat Sour Cream
- 3 tablespoons grated Parmesan
- 2 cloves of Garlic
- about ¾ teaspoon Salt
- about ¼ teaspoon Pepper
Instruction
- First you want to peel your potatoes and loosely chop them. Place them in a pot and cover with cold salty water. Bring the water to a boil and cook the potatoes until soft. While the potatoes cook, either steam the cauliflower in the microwave or boil until soft. You want the cauliflower to be very soft so that it mashes well. Once the potatoes are ready, drain the water and then return them to the pot or place in the bowl of an electric mixer. Add the cauliflower, butter, cream cheese, sour cream, and Parmesan. Crush the garlic with a garlic press and add it. Then either mash by hand or use an electric mixer to whip the potatoes and cauliflower. I like to add the salt and pepper little by little tasting it along the way so that I add just the right amount. You can either serve the cauliflower potatoes right away or you can place in a buttered dish and bake in the oven. You can prepare cauliflower potatoes two days in advance. If doing this, I recommend adding ½ cup extra sour cream so that the potatoes do not dry out too much while they reheat in the oven. I like to add a good amount of butter to the dish so that the edges of the potatoes get crispy.
