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Creamy Mashed Potatoes with Cauliflower
Meta A (claim-led) Mashed potatoes with cauliflower, made with I Can't Believe It's Not Butter!® Original Spread: 70% less saturated fat than dairy butter*. Serves 6-8.
These creamy mashed potatoes blend Yukon Gold potatoes with cauliflower and whole garlic cloves, then get mashed with melted I Can't Believe It's Not Butter!® Original Spread and warm milk. It is a simple butter swap for the holiday table: Original Spread has 70% less saturated fat than dairy butter*. The recipe uses 1/2 cup of Original Spread, serves 6-8, and takes about 22 minutes of cooking.
Place potatoes in a large pot and cover with cold water.
Bring to a boil and cook for 10 minutes.
Add cauliflower and garlic cloves. Continue cooking for 10-12 minutes, or until the potatoes, cauliflower, and garlic are very tender.
Drain thoroughly and return to the warm pot.
Allow excess moisture to evaporate for 1-2 minutes
Add melted I Can't Believe It's Not Butter Original Spread and mash until mostly smooth.
Gradually add the warm milk, mixing until the desired consistency is reached.
Season with salt and pepper.
Fold in chives, if using
Serve warm.
Chef Tip
For extra creamy mashed potatoes, use an electric hand mixer on low speed after adding the melted I Can't Believe It's Not Butter Original Spread and milk. Mix just until smooth and combined. Avoid overmixing, as it can make the potatoes gummy.
