Mashed Cauliflower & Yukon Golds

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of the October 2019 Eating Well magazine...yukon golds add to the buttery hue of this mash and their waxy texture balances out the more watery cauliflower to keep it velvety..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (229.4 g)
  • Calories 132.5
  • Total Fat - 5.2 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 12.3 mg
  • Sodium - 484.3 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 4.7 g
  • Sugars - 3.6 g
  • Protein - 4.4 g
  • Calcium - 48 mg
  • Iron - 1 mg
  • Vitamin C - 75.2 mg
  • Thiamin - 0.1 mg

Step 1

Place potatoes and cauliflower in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 18 minutes. Drain and return the vegetables to the pan. Cook over medium-high heat, stirring often, until dry, about 3 minutes.

Step 2

Mash the vegetables with a potato masher. Add sour cream and butter and mash until mostly smooth. Stir in salt and pepper. Transfer to a large serving bowl and sprinkle with chives.

Tips & Variations


No special items needed.

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