I have made mashed potatoes and I have made cauliflower mashed potatoes, but this Thanksgiving, why not try a combo of both! Adding steamed rice cauliflower to your regular mashed potatoes will help cut back on carbohydrates and add an extra dose of our favorite cruciferous vegetable!
I also loved the taste of these mashed potatoes. Not only with the addition of the cauliflower but instead of using dairy, I used bone broth and grass fed butter. The result was amazing! These cauliflower and russet mashed potatoes need to be served on the side of your Turkey this holiday!
Ingredients:
2-3 russet potatoes, peeled and cut into chunks
1 bag riced cauliflower
1 cup chicken bone broth
3 tbsp grass fed butter
salt and pepper
optional: chopped chives
Directions:
Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium to high heat and continue to cook for another 15-18 minutes, or until potatoes are fork tender. Drain well and place inn a large bowl.
In the meantime, cook there riced cauliflower according to package directions. (I pierced the bag and cooked in the microwave.) Open the bag carefully, as it will release steam. Add the cauliflower to the bowl with the potato. Heat the bone broth up and soften the butter in the microwave. Using a hand mixer, Slowly add the bone broth and butter to the bowl, a little at a time, and continue to whip until potatoes and cauliflower and smooth and most lumps are gone. Add salt and pepper to taste. Sprinkle with chives. Enjoy!
