Servings: 8 (click to scale)
Ingredients
- 4 each potatoes peeled, cut into 2-inch pieces (about 4 cups)
- 4 cup cauliflower florets cut into 2-inch pieces
- 2 Tbsp extra virgin olive oil
- 1/4 cup 2% milk
- 1/4 tsp kosher salt
- 1 Tbsp fresh chives finely chopped
- 1 pinch ground black pepper
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Instructions
- Bring a large pot of water to a boil over high heat.
- Once the water reaches a boil, add the potatoes and cook for 8 minutes. Add the cauliflower to the potatoes and cook for an additional 10-15 minutes or until potatoes are fork tender.
- Carefully drain potatoes and cauliflower into a colander. Place the cooked potatoes and cauliflower back to the empty pot, place on the burner in off position; this will help the potatoes and cauliflower dry out a bit. Let rest for 2-3 minutes.
- Once cooked potatoes and cauliflower are slightly cooled, add the olive oil, 1/4 cup of milk, salt, and pepper to the pot. Using a potato masher, mash the vegetables until a smooth texture is achieved. If needed, add additional milk and/or olive oil until the mixture reaches your preferred texture.
- To finish, stir in chives. Serve immediately or keep warm.
- Serving size is 1/2 cup.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 75mg | Fiber: 2g
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