Better Mashed Potatoes

A perfect lower-carb alternative to traditional mashed potatoes. The secret ingredient is cauliflower, but don’t worry, potatoes are still the star of the show!

1 large russet potato, peeled and cut into 2-inch cubes

5 garlic cloves, peeled and left whole

1 medium head cauliflower, separated into small florets

⅓ cup fat-free buttermilk

2 tbsp grated Parmesan cheese

1 tbsp olive oil

2 tsp unsalted butter

1 tsp kosher salt

½ tsp freshly ground black pepper

In a large saucepan, place the potato, garlic, and cauliflower and enough water to cover.
Bring to a boil, reduce the heat to medium, and cook until the potato and cauliflower are
tender, about 15 minutes.

Drain and add the vegetables and garlic back to the pot. Cover the pot with a kitchen
towel and put the lid over the towel. Let stand for 5 minutes. Remove the lid and towel.
This process helps to dry the vegetables so they mash better.

Add the buttermilk, cheese, olive oil, butter, salt, and pepper. Mash just until the
ingredients are lightly combined. If desired, garnish with fresh snipped chives.

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