Potato-Cauliflower Mash (serves 6)

Who doesn’t love mashed potatoes?  Here we combine them with cauliflower – making them lower glycemic index & more diabetes-friendly, without sacrificing deliciousness!  Also, a great way to sneak some extra veggie into a child who’s a picky eater.  This is a basic recipe, but you could spruce it up by adding any of the following:  steamed spinach, fresh herbs, roasted garlic, horseradish mustard.

  • ½ kg Yukon Gold potatoes, peeled and large dice
  • ½ large head cauliflower, cut into medium florets
  • 1.5 Tbs organic butter (or vegan alternative)
  • S&P

Wash and cut cauliflower into medium florets.  Peel the potatoes, cut them into halves and quarters depending on their size, and put them along with the cauliflower into a pan of salted, boiling water.   Boil for about 10-12 minutes until fork tender all the way through.  Drain in a colander and return them to the pan.  Add the butter and a pinch of salt and pepper. Mash until smooth and creamy.  Seen here with:  Five Spice Braised Grassfed Brisket, and sauteed bok choy & shitake mushrooms.  A gorgeous fall/winter meal.

Nutrition Info (per serving):  107 calories, 3g fat, 18.5g carbohydrates (3.6g fibre, 2.3g sugar), 3.1g protein.  High in Vitamins B6 & C, fibre, potassium.