Lunch: Easy Half-Mashed Potatoes
Leaving the skin on the potatoes increases the fiber in this recipe. By mixing the cauliflower with potatoes, you get the same volume for less carbs!
Ingredients
24 ounce (1lb 8 oz) bag fingerling petite potatoes, cut into 1-inch rounds with skin-on
16-ounce bag frozen cauliflower florets
1/3 cup skim milk
5 tablespoons Smart Balance margarine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
Add potatoes to a large soup pot. Cover with cold water and bring to a boil. Cook for 15 minutes. Add cauliflower to pot, return to a boil, and cook for 5 more minutes.
Drain potatoes and cauliflower and return to pot.
Add remaining ingredients and mash mixture with a potato masher. Mix with an electric mixer on low-speed for about 1 minute.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
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Nutrition Facts
Serving Size: 11
| Amount Per Serving | ||
|---|---|---|
| Calories 110 | ||
| Fat 4.5 | ||
| Carbohydrate 16 | ||
| Protein 2 | ||
