- 1 head Cauliflower
- 4 medium Yukon Gold potatoes
- 1/2 cup Chicken Broth
- Salt & Pepper to taste
- Shredded cheddar cheese (optional)
Thoroughly wash potatoes and cauliflower. Cut potatoes into medium sized cubes. Cut core out of cauliflower and break apart stems. Place cauliflower and potatoes into a large pot of boiling water. Cook for about 6-8 minutes or until soft. Drain.
Add a small amount of chicken broth into pot. The cauliflower holds onto some of the water, so you may not need the full amount. Add back cauliflower and potatoes and mash (I use an immersion blender). Add salt and pepper to taste (if you are salt restricted, use Mrs. Dash or chopped chives, etc.).
When I’m feeling more adventurous, I’ll place mashed mixture into a casserole dish and sprinkle with cheddar cheese (parmesan would also work), bake on 350 until cheese melts. Just remember to keep things healthy, just sprinkle on the shredded cheese.