Potato and Cauliflower Mash
"Onion-flavored cheese adds great flavor, but you can also use cream cheese with chives. For even more buttery flavor, use Yukon Gold potatoes - simply cut 1-1/2 lbs. into 1-inch chunks to keep the cooking time down. This is a great way to get the kids to eat cauliflower!"
photo by Outta Here
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄2 lbs small red potatoes, havled
- 2 cups cauliflower florets
- 1⁄2 cup vidalia onion spreadable cheese (such as Allouette's)
- 4 tablespoons butter, at room temperature
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons chopped fresh chives
directions
- In large pot, combine potatoes and cauliflower with enough cold water to cover by 2 inches or so. Over high heat, bring to boil. Cook until tender, about 20 minutes; drain.
- On medium speed, beat potatoes, cauliflower, cheese, butter, salt and pepper until smooth, about 2 minutes. Stir in chives.
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Reviews
-
Yummy! I didn't have the right kind of cheese, so I used Laughing Cow light white chedder and a bit of blue cheese, plus a grated clove of garlic. This was good as is, but I'll try the right cheese next time! -
This is delicious! I used some Laughing Cow brand light French Onion cheese. Loved the bits of peel from the red potatoes. Thanks for a lower carb mashed potato recipe! -
I loved this! I used some cheese with spring onions that I had in the frisge and it was divine. Super tasty & creamy too even without milk. Even toddler DD ate this so I was able to sneak some cauli into her for a change. Thanks Jackie!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
