This recipe came about 20 years ago, when my kids were very young and “hated” vegetables. They’d eat potatoes in almost any form-especially mashed. So, I tried to mix every “white” or “yellow” veggie with them so I could sneak in some other form of needed nutrition. This one was a hit and has since become known as the best mashed potatoes ever. In fact, when my daughter found out the caterer for her wedding did requests, she handed him my recipe. As an added bonus, they are very low-fat.
In her honor, I’ve named them:
Sarah’s Favorite Mashers
Serves 6-8
3 lbs. russet potatoes, peeled and quartered
1 large head cauliflower, in florets
¼ C each-skim (or soy) milk and margarine (or butter)
½ tsp. freshly ground pepper
Kosher salt
Have 2 large pots ready. In one, place potatoes and cover with cold water and 1 tbsp salt. Bring to a boil and simmer just until fork tender. Drain well and mash potatoes with either a ricer or masher.
At the same time, in the other pot, bring 1 ½ C water to a boil, add cauliflower and steam until very tender, drain well. Place the cauliflower in a blender w/ the milk, margarine, pepper and 1 tsp salt, puree until smooth. Combine the cauliflower and potatoes gently until well combined.
Serve and enjoy
Carine is trying to rejuvenate her writing career-most of her success has been having recipes published in major magazines. For a wider view of Carine's writing talent, log onto: http://www.Carine-whatscooking.blogspot.com
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