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Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:6Yield:6 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundYukon Gold potatoes, peeled and cut into 1-inch pieces1poundcauliflower florets (1 head)3tablespoonssour cream2tablespoonsbutter, softened1teaspoonkosher salt¼teaspoonground pepper1tablespoonfinely chopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
1poundYukon Gold potatoes, peeled and cut into 1-inch pieces
1poundcauliflower florets (1 head)
3tablespoonssour cream
2tablespoonsbutter, softened
1teaspoonkosher salt
¼teaspoonground pepper
1tablespoonfinely chopped fresh chives
DirectionsPlace 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.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.Originally appeared: EatingWell Magazine, October 2019
Directions
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.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.
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.
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.
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)126Calories5gFat17gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
