Roasted Garlic Mashed Potatoes and Cauliflower

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I am always on the look out for healthy alternatives for classic dishes. When it comes to mashed potatoes I think I could eat them every night of my life. I must take after my Father with that love because that man could make a meal out of JUST mashed potatoes and be happy as a clam to do it!

I had heard, from many people, that mashed cauliflower could easily be substituted for mashed potatoes and it would be the same thing. Ummmm, after trying it with many different flavorings added, I have to say I deeply disagree (as did the whole family). I am not saying it was bad, it just wasn’t what we were looking for. We actually aren’t big cauliflower lovers here (I love it raw) but we are all open to try new recipes and to try to find the healthier alternatives. OK maybe I am always open to that and they are my captive audience. But whatever works right? That was when I thought about trying this recipe. I have a mashed potato recipe that is hands down my families favorite. My Roasted Garlic Mashed Potatoes are so tasty but I wanted to lighten them up.

If you are not a lover of cauliflower I really think you will be surprised by this recipe. If you are, you will love it as well. Either way it is a great way to sneak cauliflower in on your kids if they are picky eaters. You can make mashed potatoes for them and feel good about it too!

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Roasted Garlic Mashed Potatoes and Cauliflower
1 head of cauliflower, chopped
2 1/2 pounds of potatoes, peeled and chopped
1/4 cup (1/2 stick) of butter
1/4 cup milk
1/4 light or fat free sour cream
1 tablespoon olive oil
Kosher salt
Fresh ground black pepper
1 head of garlic
Handful of fresh flat-leaf parsley leaves, chopped
Preheat oven to 400 degrees F. 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.


Drizzle the garlic with olive oil and wrap in aluminum foil and place on a baking sheet in the oven. Roast the garlic for 30 to 35 minutes and remove from the oven. Allow to cool.

Remove garlic from the aluminum foil and squeeze each clove out of the skin and mash with a fork until a smooth paste forms.

While you are waiting for the garlic to cool place potatoes and cauliflower in a large saucepan, add enough cold water just to cover them. Bring to a boil over high heat and cook until tender, about 15 minutes, Drain well.
While the potatoes are cooking, combine the milk, garlic paste and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the sour cream and season well with salt and pepper, top with chopped parsley and a dab of butter and serve.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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