Do you remember that recipe I posted for Biggest Loser “Fried” Chicken with the yummy Honey Mustard Dipping Sauce? Mmm…me too. These Buttermilk Whipped Cauliflower Mashed Potatoes were the side dish to the chicken recipe.
As a dietitian, we’re always coming up with ideas to help cut calories, fat…whatever the case may be. It’s not a new idea to add cauliflower into your mashed potatoes to lighten up the calorie and carbohydrate load, but to do so…but it’s an idea not always well executed. Good cauliflower mashed potatoes have to preserve what people love about mashed potatoes…
Mashed potatoes have to be creamy, thick, and have to have that je ne sais quoi…that yum-factor that you just can’t always put your finger on. In the case of these potatoes, that “something extra”, or je ne sais quoi, comes in the form of a bit of butter, a bit of cream cheese, and a bit of low-fat buttermilk. Using a bit of each creates a lower-calorie, but still divine, mashed potato.
If that’s not convincing enough, Mr. Prevention praised these mashed potatoes on high, declaring them some of my best. He was even able to compliment the fact that they contained cauliflower and he still loved them…impressive. As for me, I love cauliflower and I love mashed potatoes. But if I’m being totally honest, I’d choose mashed potatoes over any veggie or vegetable side every time when given the choice.
The fact that these have undetectable cauliflower taste makes them the perfect match for your picky eaters and those resistant to change…or healthy eating 😉
Buttermilk Whipped Cauliflower Mashed Potatoes, an original
4 medium potatoes (about 1 pound), diced into large cubes
2 1/2 cups cauliflower (about 1/2 of a large head)
1/3 cup low-fat buttermilk
1 Tbsp Melt or unsalted butter
2 oz reduced fat cream cheese
1/2 tsp salt
1/2 tsp pepper
dried parsley, to taste
Bring a large pot of water to boil. Add potatoes and boil for 15-20 minutes, until fork-tender.
Add the cauliflower and continue to boil an additional 15-20 minutes.
Remove the potatoes and cauliflower from the water and add the remaining ingredients. Whip the potatoes in a stand mixer fitted with the whisk attachment, or beat with a hand-mixer until smooth and fluffy. Serve immediately. Yield: 5 servings (1 cup each).
Nutrition Information (per serving): 142 calories; 4.8 g. fat; 8 mg. cholesterol; 308 mg. sodium; 19.8 g. carbohydrate; 3 g. fiber; 4.8 g. protein
Result: You honestly cannot taste the cauliflower so they were just creamy, buttermilk whipped mashed potatoes. Mr. Prevention agrees…you can’t taste the cauliflower, but it does help to lower the calories and carbohydrate in the side dish, as well as adding additional vitamins and minerals. I think these are a perfect sub for mashed potatoes with a bit more of a nutritional, low-calorie edge! Enjoy!
I have a bit of exciting news! I applied to teach group fitness at a gym that’s opening 5 minutes from my house and I have an interview lined up for this afternoon. Going into the application process, I knew that my nutrition background didn’t really “qualify” me for the position. But I got the interview, so that’s great!
With my ridiculous schedule, I don’t have much availability, but I am hopeful that being a new gym, they may be open to working with my schedule (if selected) and also open to me teaching just 1-2 classes a week. I am going into the interview knowing what my commitments are now and knowing that I don’t have much room to stretch any further. So, we’ll see if it’s a good match. I’ve been wanting to teach group fitness (spin, especially) for years now, and with the gym location being so close…it seemed like good timing!
Mr. Prevention got a hold of my camera and tomorrow’s post will not only bring one DARN good pumpkin recipe…but also some photos by the man himself…get ready!
Question: Have you ever made cauliflower mashed potatoes?