I’m not a fan of mashed potatoes, I find them bland, boring and devoid of the nutrient value I aim for in my food. But my family loves them. Happily, I’ve found a way to make mashed potatoes AND meet my delicious, nutritious desires. When I discovered I could get extra meals out of them, I became a fan.
This recipe uses half cauliflower and half potatoes. Cauliflower belongs to the GBOMB (Greens Beans, Onions, Mushrooms, Berries, Seeds/Nuts) group, the most nutrient-dense foods. Add sautéed spinach, or leeks or mushrooms (also GBOMBS) and voila! We get extra nutrition, color and happy taste buds.
We tend to think of butter as something to be avoided, but in moderate amounts now and again, it can even be good for us. Essential fats help absorb the nutrients in plants.
Gosh, there are so many ways to do this.
• Vegan: use almond or oat milk and skip the butter.
• Spinach: sauté 5 oz spinach in 1 tablespoon olive oil until it begins to wilt, add 1 teaspoon minced garlic, mixing occasionally, cook another 2 minutes
• Mushroom and Leeks: Slice 2 leeks and 8 oz mushrooms, sauté in olive oil until tender and mix into mashed potatoes and cauliflower
• Rosemary: add 2 tablespoons fresh rosemary, finely chopped
Make sure to make enough for leftovers to use for breakfast:
Skinny Fitalicious: Mashed Potato Muffins a great gluten-free breakfast option. I add 1 cup of chopped veggies such as spinach, broccoli, red bell pepper.
Or for a quick dinner:
Mashed Potato and Omelet with a big green salad tossed with pumpkin seeds or chopped nuts
Cooktoria: Mashed Potato Mushroom Quesadillas another quick dinner option; I reduce the cheese to 1/2 cup and add chopped greens (spinach, kale, swiss chard). Add chopped poblano peppers or red bell peppers for more nutrients and flavor . Yum!