Especially for Lisa and Dean
Rocco Dispirito’s Garlic Mashed Potatoes
3 PP per serving
- 1 large russet potato, peeled and cut into 1/2 pieces
- 4 cups fresh cauliflower florets
- 6 garlic cloves
- 1/4 cup low-fat buttermilk
- 1 tablespoon chopped fresh chives
In a large saucepan, combine the potato, cauliflower and garlic. Add water to cover and bring to a boil over hight heat. Once the mixture boils, reduce the heat so that it simmers. Cook until the veggies are tender, about 15 to 20 minutes. Drain and return to the pot.
Add the buttermilk to the pot. With a hand-held blender, puree the mixture until it is smooth. Season with salt and pepper
Transfer to a bowl and sprinkle the chives over the “potatoes”.
Enjoy your Saturday. If you makes these, please let me know how they come out!