Mashed Cauliflower & Yukon Golds
Recipe: #33531
October 13, 2019
Categories: Side Dishes, Cauliflower, Potatoes, Gluten-Free, No Eggs, Vegetarian, Sour Cream, Kosher Dairy, more
"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..."
Ingredients
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 by Step Method
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
No special items needed.