Lately I have been thinking a lot about side dishes with Thanksgiving coming up. Although I have never been in charge of the turkey, I like to leave that to the seasoned pros; I am almost always in charge of a few sides dishes or desserts. And this year instead of throwing all caution to the wind and loading up potatoes with butter and cream, I am going to opt for a tasty, less heavy version made with cauliflower, potatoes, and roasted garlic. In my opinion, the roasted garlic makes up for the missing fat and the combination of cauliflower and potato cuts down on both the carbs and calories. I like to include one potato for texture, but if you are following a low carb or paleo diet, you can leave that out completely or replace it with 1 cup of chopped celery root. If you can, make this one day ahead of time to really let the flavors combine before serving.
Roasted Garlic Mashed Potatoes
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- 12 U garlic cloves (whole bulb)
- 1 cup potatoes, peeled and diced
- 4 cups cauliflower, cut into florets
- 1/4 cup nonfat plain Greek yogurt
- 2 tbsp nonfat milk
- 1/4 cup vegetable broth (or chicken broth)
- 1 tbsp light butter
- Salt and pepper
Preheat the oven to 400 degrees.
Cut off the top of the garlic bulb. Spray with cooking spray and wrap in foil. Bake for 30-35 minutes until you can easily squeeze the garlic out and it is beginning to brown.
Bring a pot of salted water to a boil. Add the potato and cauliflower florets. Boil for 15-20 minutes until tender enough to mash.
Add the yogurt, milk, vegetable broth, butter, salt, pepper, and roasted garlic. Mash using a fork or potato masher.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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