Mashed potatoes … who doesn’t love ‘em, right? Well, our waistlines for one might not like them as much as our taste buds. So I’ve been experimenting for a few years now with substitutes.
There’s something about mashed sweet potato that just isn’t quite right. Then a bunch of friends suggested mashed cauliflower, which sounds great, but there was a lot of experimentation before I got it to where the family was happily gobbling it down.
- One head of cauliflower
- 8 ounces of chicken stock (low salt preferred)
- 1 tablespoon butter
- 2 pinches of salt
How To Make It
- Cut off the base of the stalk and the leaves, then cut the cauliflower into about 2″ pieces, but don’t sweat it if some pieces are bigger or smaller.
- Bring a medium pot of water to a boil, add a pinch of salt, and add the cauliflower, boiling until it’s pretty mushy. (About 15 minutes.)
- Drain all the water from the pot. Add the butter in chunks, another pinch of salt, and about half of the chicken stock.
I use a hand masher to mash it all up, then I taste and add a bit more butter or chicken stock as needed. The end result should be almost good enough to pass off as mashed potatoes.
To make it even healthier, cut back on the butter. I suggest you experiment with your family to find the taste balance that everyone likes.