Thursday, January 6, 2011

Veggie Mash aka Mashed Potatoes

A while back, I tried making the Biggest Loser's version of mashed potatoes where you substitute cauliflower for potatoes. My husband said it was okay, but neither of us were really impressed with the texture or taste of that recipe. So when I came across this recipe for "Veggie Mash" in my latest cookbook, I thought it seemed like a good compromise between regular mashed potatoes and the Biggest Loser version. And surprisingly enough - it is. There are just a couple of caveats....

(This recipe is supposed to serve 6 but I think it's more like 4 and there aren't seconds so if you have a crowd - make more!)

1lb potatoes, cubed and peeled (supposed to be 3 medium sized potatoes)
1 cup coarsely chopped cauliflower
1/2 cup sliced carrot
1/4 cup light dairy sour cream
1/4 teaspoon of salt
2 tablespoons shredded Parmesan cheese

  1. In medium saucepan, boil potatoes, cauliflower and carrot for 15-20 minutes. (Cover with lid)
  2. Drain water.
  3. Mash by hand or with electric mixer.
  4. Add sour cream and salt.
  5. Mix until well blended.
  6. Top each serving with cheese.
Now here's the "but" if you aren't worried about calories or water retention - add some salt and butter! This dish is actually pretty tasty with plenty of salt, but without it - it's way too bland for you to serve at dinner and not get some "Um, mom? this kind of sucks" looks. (Or maybe they'll wait until company is over and raving about your dinner to chime in with "Hey, remember that time you made veggie mash and it had as much flavor as paste?" - Gotta love teenagers!)

Here's the cookbook this recipe came from. :)

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