I really liked this combination. The potatoes are flavorful and seem rich, without adding much butter, and the cauliflower taste stays fairly well hidden. Of course, the buttermilk adds it's unmistakable tang to the dish and I like that you get a bit extra in the veggie department, without really realizing it! You can also use frozen cauliflower if you wish, just cook it separate in the microwave and then add it to the potatoes and garlic when it's time to mash. If you are not a big fan of garlic, you can reduce the amount used or just leave it out entirely.
Buttermilk Mashed Potatoes & Cauliflower from Cuisine Lite
Servings - 6 Serving size - 1/6th of recipe Points plus per serving - 4 points+
Calories - 135, Total Fat - 6g, Carb. - 19g, Protein - 3g, Fiber - 2g
1 lb. russet potatoes, peeled, and cut into even sized chunks
1/2 lb. cauliflower florets
3 cloves of garlic, peeled
1/3 cup buttermilk, lowfat, warmed
3 TBS. unsalted butter
salt and pepper, to taste
fresh chives or paprika, for garnish
1. In large pot, boil potatoes, cauliflower, and garlic cloves until tender, about 15 - 20 minutes. Drain well.
2. Transfer back into pot, and add butter and buttermilk and mash with a hand mixer on low speed until smooth. Add salt and pepper to taste. Spoon into serving bowl. Garnish as desired.
I love finding ways to use buttermilk in my baking and cooking. How about you? Do you have a love affair with buttermilk?
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