If I could eat potatoes for every meal forever, I totally would. Bake them, fry them, puree them into a soup… just about any way you make them, I’ll love them. But my all-time favorite way to savor a good potato is when it’s mashed.
Unfortunately, the holiday season presents us with SO many potato dishes and other carb heavy foods (like our Slow Cooker Mac + Cheese, heh) that it’s sometimes refreshing to enjoy a lighter dish. If you’re craving something slightly on the lighter side, but don’t want to skimp on flavor, here’s your solution (via Steamy Kitchen.)
Easy Mashed Cauliflower
Serves 4 (consider doubling or even tripling this recipe for large gatherings!)
- 1 head of cauliflower
- 3 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons light sour cream
- 1/4 teaspoon garlic salt
- Freshly ground black pepper
- Snipped chives
1. Wash the cauliflower thoroughly and chop finely.
2. In a large pot, bring one cup of water to a simmer and add the chopped cauliflower. Turn the heat down to medium, and cover and cook for about 12-15 minutes, until very tender.
3. Remove from heat, and drain. You’ll want the cauliflower to be as dry as possible, so make sure to shake well and even squeeze some of the excess water out with a towel if possible.
4. After draining, return cauliflower to pot and add the milk, butter, sour cream, salt, and pepper and mash using a potato masher, or blend using a hand or immersion blender on low speed. (Feel free to add more milk as needed until they reach your desired consistency.)
5. Serve while hot and top with a dollop of butter and chives, if you like!
When you have several Thanksgiving or other holiday dinners to attend in a row, a helping of this will provide you with the savory taste of mashed potatoes without leaving you uncomfortably full. The more room left for dessert, the better, I say!