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Love it

Most people love mashed potatoes, but the dish is usually loaded with butter and cream.  Obviously, very unfriendly to our waistlines.

When my kids were young-mashed potatoes became one of the few veggies they’d eat-so I began experimenting with various other veggies to mix in (okay hide)-they ran the gamut from parsnips to rutabagas.  The favorite-cauliflower.

I got the idea from Weight-Watchers, who for years touted that pureed cauliflower was a great substitute for eating spuds.  

Voila-once I got the portions right, my kids thought I made the best mashed potatoes in the world. These are low-fat, delicious and easy to make.  

One year I made them for Thanksgiving-that was it, I was told I had to make them every year from then on.  Because my daughter loves them so much that she gave the recipe to her wedding caterer-I started calling them Sarah’s Favorite Mashers.  The recipe was published in both an issue of Family Circle (wrong, but published) and in a hard back book from Simple and Delicious Magazine.


3 lbs baking potatoes, peeled and cut into equal chunks
(the bigger the chunks, the longer the cooking will take)

1 lg head cauliflower-in small florets

1/4 C each soy milk and margarine (I use this b/c of allergies, but feel free to change it to skim milk and butter)

1/2 tsp freshly ground black pepper

kosher salt  

Have 2 large pots ready.  In one-put in potatoes, 1 tbsp salt and cover with cold water.  Bring to a boil and then simmer just until fork tender.  Drain well and mash (I use a food mill)

In the other pot, at the same time-bring 1-1/4 C water to a boil, add cauliflower.  Cover and steam about 15 minutes or until very tender.  I’ve also used a steamer in the microwave and this works pretty well-I just do it twice to get them as tender as needed.

Drain the cauliflower and puree with milk, margarine, pepper and 1 tsp of salt.

Gently combine the two mixtures.  Serve hot!

Told you it was really easy.

Love it

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