I recently came across an excellent trick for making the most amazing mashed potatoes. And, if you’re a health nut, they taste every bit as good as traditional butter and cream impregnated recipes, yet they have half the calories per serving, no fat, a ton of fiber, a load of anti-cancer phytonutrients, and a lower glycemic index. And even if you’re not a health nut but rather a traditionalist gourmand like me, you’ll find that these mashed potatoes taste as good if not better than the richer version.
What’s the trick? Cauliflower! The problem with “cutting” mashed potatoes with anything is that it must be white or clear, unless you want an unappetizing colorful slop on your plate. So you’re pretty limited from the get-go: Milk, butter, cream, maybe some chicken stock…you get the idea. Cauliflower is white. It also cooks faster than potatoes, so if you boil them together, by the time your potatoes are done, the cauliflower has almost disintegrated. This is a good thing, because it now mashes smoothly into the potatoes without any hint of gritty texture. And since cauliflower is mostly water, you don’t need to add any liquid whatsoever into your mash. No butter, no milk, nada!
– 6-8 medium potatoes peeled
– 1 small head cauliflower
Boil the potatoes and cauliflower together in salted water until the potatoes are tender. Drain in a colander and return to pot. Mash until desired smoothness. Salt and pepper. Serve.
P.S. Mr. Italo reminded me that his wife also makes them with celeriac (celery root), and that they are equally delicious (I’ve had them, come to think of it).