Cauliflower Garlic Mashed PotatoesJeanette Chen has been adding cauliflower to her mashed potato recipe for years with great success. She likes to get people’s reactions before telling them of the “secret” ingredient, especially her children, so they have a chance to realize they might actually like it. Her recipe from Jeanette’s Healthy Living creates a delicious and healthy side dish alternative, and can be prepared on the stovetop or even quicker in an Instant Pot.


1/2 cup water (chicken or vegetable stock can be used for more flavor)
1 small head cauliflower or 1/2 large head, core removed
3 medium potatoes peeled
3 cloves garlic finely minced
2 tablespoons unsalted organic butter
2 tablespoons low-fat plain yogurt
salt and pepper to taste
minced chives for garnish


Instant Pot Instructions
Cut cauliflower head into quarters. Pour water or broth into Instant Pot. Place trivet in pot. Place potatoes, cauliflower and garlic on top of trivet. Seal pot and cook at high pressure for 4 minutes. Let pressure naturally release 10-15 minutes, then release remaining pressure. Place cauliflower in food processor and process until smooth, scraping down the sides with a spatula. Remove trivet from Instant Pot, leaving broth, garlic and potatoes in pot. Mash until smooth (leave a few chunks if you like some texture).  Add pureed cauliflower, butter and yogurt to pot. Mix until blended. Season to taste with salt and pepper. Garnish with chives.
Stove Top Instructions
Cut cauliflower into florets. Cut potatoes into 1″ slices. Add enough water to a large pot to just cover the potatoes. Bring to a boil. Add potatoes. Place steamer basket over potatoes; place cauliflower and garlic on top. Cover and steam cauliflower for 10 minutes (it should be tender); remove. Cover pot and continue to cook potatoes until tender, about another 10 minutes. Meanwhile, place cauliflower and garlic in food processor and process until smooth, scraping down the sides with a spatula. When potatoes are tender, drain and mash potatoes until smooth. Add pureed cauliflower, stock, butter and yogurt. Beat until blended. Season with salt and pepper. Garnish with chives.
Recipe Note: Depending on the size of the cauliflower head and the potatoes, you may need more or less water or stock to achieve the desired consistency.

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