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Light Cauliflower Mashed Potatoes

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“This is my version of Cauliflower and mashed potatoes.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 head cauliflower
  • 2 large russet potatoes
  • 1 head garlic, roasted
  • 2 tablespoons Smart Balance light butter spread
  • 12 cup chicken stock or 12 cup vegetable stock
  • 2 teaspoons chives or 2 teaspoons garlic chives, chopped finely
  • 1 pinch paprika
  • fresh salt and pepper

Directions

  1. Cut up the cauliflower and potatoes into small but uniform sized chunks and place into a large pot of room temp or cold water, slowly bring to a boil and cook 15-20 minutes or until fork tender.
  2. Drain potatoes and cauliflower very well. Squeeze in a head of roasted garlic (no skin), add chicken stock, chives, paprika, and fresh pepper and salt to taste. Mash very well and if your mixture is a little dry you can add more stock or butter/smart balance.
  3. Also very good with olive oil in place of smart balance, either works. If you do not have roasted garlic, just dice up 5-6 cloves of garlic and sautee on very low heat (do not burn). then when they are soft and golden, mix inches.

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