We posted this recipe video earlier this week, but as Thanksgiving draws closer we can't seem to get mashed potatoes off the brain. Potatoes are tough cookies, they've survived blights, but Atkins and the low-carb frenzy gave them a whipping. At PaulaLeen, we'ere about moderation (because depravation leads to desperation!) and no matter how many "fauxtatoes" we tried -- a pureed turnip is a pureed turnip is a pureed turnip -- at the end of the day, sometimes you just crave a potato. But, in the "leen" tradition, we also need to cut the carbs and the fat in our beloved comfort food, which brings us to...
Good Golly Miss Molly's Caulitatoes!
1 medium baking potato, peeled and cut into chunks
1 teaspoon salt
1 pound fresh or frozen cauliflower florets
2 tablespoons olive oil
1/4 cup low-fat yogurt, room temperature
1 teaspoon finely minced garlic
1 tablespoon soy milk, room temperature
Salt and pepper
Green onion, slivered (optional)
Boil potatoes in 4 cups salted water until just turning tender. Add cauliflower and cook until all is very tender. Drain. If you like a little texture, return potato/cauliflower mix to the pan and blend in remaining ingredients with a hand mixer. If you prefer a smoother texture, place all in a food processor and blend until smooth. Salt and pepper to taste. To create a little visual interest, sprinkle with the slivered green onion!