Updated: Sep 12, 2020
ACTIVE: 10 minutes TOTAL: 30 minutes
Yukon Golds add to the buttery hue of this mash and their waxy texture balances out the more watery cauliflower to keep it velvety.
1 pound Yukon Gold potatoes, peeled and cut into 1 inch pieces
1 pound cauliflower florets
3 tablespoons sour cream
2 tablespoons butter, softened
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1 tablespoon finely chopped fresh chives
1. Place potatoes and cauliflower in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 18 minutes. Drain and return the vegetables to the pan. Cook over medium-high heat, stirring often, until dry, about 3 minutes. 2. Mash the vegetables with a potato masher. Add sour cream and butter and mash until mostly smooth. Stir in salt and pepper. Transfer to a large serving bowl and sprinkle with chives.
SERVES 6: 3/4 CUP EACH
CAL 77 / FAT 3G(SAT 2G) / CHOL 8MG / CARBS 11G / TOTAL SUGARS1G(ADDED 0G) / PROTEIN 2G / FIBER 2G / SODIUM 211MG / POTASSIUM 399MG