4 medium Russet potatoes
1 head cauliflower, rinsed and cut into chunks
1/4 cup chicken stock, low sodium, fat-free
1/2 teaspoon sea salt
1) Peel and dice potatoes. Gently place diced potatoes in a soup pot. Cover potatoes with water, making sure the water level rises about 1 inch above potatoes. Turn on heat to high, and bring to a boil.
2) After potatoes have reached boiling point, turn heat down to medium, and boil for 10 minutes. After potatoes have boiled for 10 minutes, add the cauliflower. Boil an additional 10 to 15 minutes, until a fork can easily pierce the potatoes. Carefully strain potato and cauliflower mixture in a colander that has been placed inside of kitchen sink. Drain all water.
3) Place cooked mixture in medium to large size mixing bowl. Mash the potato and cauliflower mixture down with a fork. With an electric mixer, mix on medium speed for 1 minute. Add about 1/4 cup chicken stock and a pinch of sea salt, and continue mixing with mixer (You can also use a hand-held potato masher instead of electric mixer). Mix on lower speed for 30 seconds. If still too thick, add a little more chicken broth, and stir in with a spoon as not to over-mix the potato and cauliflower mixture. Add more sea salt, and fresh ground pepper if you'd like, to taste.
1 serving = 1/2 cup
*Different variations that I've tried: Replace Russet potatoes with Sweet potatoes or yams. I've also mixed in corn, steamed cabbage, peas, carrots, and other veggies at the end.
*This is a great side dish to make in bulk, and freeze some for left-overs! You can add a little Greek yogurt to this recipe in place of fattening sour cream.
*Another great suggestion is to add 1/4 cup shredded fresh Parmesan cheese to this recipe for "cheesy" potatoes! My oldest granddaughter loves when I make this recipe, and then use it to create "twice-baked potatoes" in the oven! Simply bake your potatoes whole, unpeeled and uncut, for 1 hour in a 350 degree oven. Cut the very top of the potato off, lengthwise, and scoop out the potato pulp, but leaving the "shell" of the potato whole, without tearing skin. Mash the potato pulp with cooked cauliflower and other veggies (we like to leave small bits of broccoli in our twice baked potatoes!) and stuff the mix into the potato shells. Sprinkle with grated Parmesan cheese, and re-bake on a cookie sheet in a 375 degree oven for 20 minutes. Yummy!
Eat healthy and enjoy!