"Skinny" Cauliflower Mashed Potatoes
Cauliflower puree is loaded up with this healthier take on mashed potatoes! No one could even tell the difference at my table! Fooled them all..
Ingredients
- 16 oz cauliflower puree
- 1 lb yukon gold potatoes about 2 medium sized
- 1 tbsp olive oil
- 1 shallot chopped
- 7 slices bacon crispy and chopped
- 1/4 cup 2% milk
- 2 tbsp chives
- 1 tsp salt
- 1/2 tsp black pepper
- 3 oz cheddar cheese diced or shredded
- ½ cup Greek yogurt
Instructions
- Preheat oven to 425° and line baking sheet with aluminum foil for easier clean up.
- Add 7 slices of bacon (or more if desired) and cook for about 10 minutes until crispy, remove from oven and let bacon cool on plate lined with a paper towel.
- To prepare cauliflower, remove stem from cauliflower head and cut into florets. Or use prepared bag of cauliflower florets or riced.
- Saute' cauliflower with olive oil and shallots for about 5-7 minutes, until cauliflower has softened and shallots are translucent.
- Remove from heat and add to food processor to puree. Set aside.
- Quarter potatoes and place in pot of water and then bring to a boil. Boil for 20-25 minutes or until knife can easily pierce potato. Drain water.
- Melt butter in pot. Add potatoes and mash. Gradually add milk and yogurt. Fold in cauliflower puree. Add scallions, cheese, salt and pepper. Top with chopped bacon bits and serve.
- Making in advance, transfer to baking dish and reheat in oven at 400° for 20 minutes or until top is golden.
Notes
*Nutrition Facts are estimates.
Nutrition
Calories: 266kcalCarbohydrates: 16gProtein: 12gFat: 18gSaturated Fat: 7gCholesterol: 33mgSodium: 687mgPotassium: 654mgFiber: 4gSugar: 3gVitamin A: 205IUVitamin C: 46mgCalcium: 172mgIron: 3mg
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