|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can save time with this recipe by buying bagged, pre-washed cauliflower florets in the produce section of your supermarket.
- 1 large head cauliflower (or 10 oz. cauliflower florets)
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch pieces
- 3 cloves garlic, minced (or 2 Tbsp. minced garlic)
- 1 Tbsp. butter
- 1/4 cup whole milk
- 1/4 cup shredded cheddar cheese
Place the cauliflower florets and diced potatoes in a large, heavy saucepan. Cover with water by two inches (the water should come up to two inches over the tops of the vegetables in the pot).
Bring to a boil and cook 10 to 15 minutes until vegetables are tender when pierced with a fork.
Drain in a colander.
Return vegetables to the saucepan. Add remaining ingredients. Mash with a potato masher until the mixture reaches the desired consistency.