Mashed potatoes are always a must-have on the dinner table for Thanksgiving. You can swap out the candied yams for squash, challah stuffing for cornbread stuffing, green bean casserole for brussels sprouts but you can’t skimp on the mashed potatoes – there’s just no suitable substitute! The bestmashed potatoes are loaded with butter and heavy cream to make it creamy and fluffy. Given my attempt to be healthier this year, I decided to make a lighter version of this side dish without skimping on the flavor. There’s the faux mashed potatoes using cauliflower, but it just doesn’t taste the same. I decided to do a half-and-half approach, mixing mashed potatoes with mashed cauliflower. Half the calories without sacrificing all the taste. Make it even better by adding caramelized onion puree!
**Helpful tips and common mistakes
Making this version of lightened mashed potatoes requires one extra step, but trust me it’s not difficult.
Prepare the mashed potatoes as you normally would, boil and mash. Add the heavy cream and butter and stir until combined.
Meanwhile, boil the cauliflower and process until smooth. If using a blender, be careful not to over-blend. I recommend blending batches at a time to avoid having the florets on top stay whole while the bottom is pureed. Over-blending the cauliflower tends to make it gummy, not the texture you want.
Fold the cauliflower with the potatoes and season. Add cheese and the caramelized onion puree to make it extra delicious! Okay, so this still doesn’t taste exactly like original mashed potatoes, but it’s still pretty darn tasty. You’re still able to enjoy the mashed potatoes without feeling like it’s not entirely mashed potatoes. Mashed potatoes with cauliflower, a great compromise between faux potatoes and the real thing!
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