CookingLight diet CookingLight diet
Sidney Fry
December 02, 2014

One thing—as certain as turkey and cranberry and groans from couch-bound overeaters—is demanded of this holiday season: heaping bowls of fluffy mashed potatoes. It's a rich dish: As any cook knows, the secret to smooth texture is a knob of butter and a serious glug of cream. A serving of potatoes is about 250 calories, with 8g of sat fat. But we found a secret ingredient that lends sweet, comforting flavor and cuts back on the need for fat: cauliflower.

Compared to potatoes, cauliflower has one-third the calories and 50% more fiber per pound. Swap it in for half the spuds, and you'll end up with a starchy base that has 67 fewer calories, 17g fewer carbs, and 0.5g more fiber per cup. For deeper flavor, roast the cauliflower first, and then puree until creamy. Fold into your potatoes, and round it out with milk, a touch of butter, and a sprinkle of seasonings. Voilà—a twist on tradition.

THE FORMULABoil 1 pound chopped peeled baking potato 15 minutes or until tender. Drain; mash. Coat 1 pound cauliflower florets with cooking spray; roast at 400° for 15 minutes or until browned. Place cauliflower in a food processor; process until smooth. Fold cauliflower into potatoes. Add ½ cup warm 2% milk, 2 tablespoons butter, ½ teaspoon salt, and ¼ teaspoon black pepper; stir well.

SERVES 6 (serving size: 2/3 cup)CALORIES 122; FAT 4.7g (sat 2.8g); SODIUM 185mg

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