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MASHED POTATOES
1 pound baking potatoes, peeled and cubed
1 teaspoon salt
1/2 cup cauliflower puree
2 tablespoons butter
1/2 cup low fat buttermilk
1. Put the potatoes and salt in a large pot and add enough water to cover the potatoes by about 3 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15-20 minutes. (Or steam them for about 30 minutes). Drain well in a colander.
2. Set a potato ricer over the pot and pass the potatoes through in batches. (Or return potatoes to the pot and mash with a potato masher.) Add the cauliflower puree, butter and buttermilk and beat with a large spoon until the potatoes are smooth and creamy.
I'll be back tomorrow with a color challenge from Lauren.
MASHED POTATOES
1 pound baking potatoes, peeled and cubed
1 teaspoon salt
1/2 cup cauliflower puree
2 tablespoons butter
1/2 cup low fat buttermilk
1. Put the potatoes and salt in a large pot and add enough water to cover the potatoes by about 3 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15-20 minutes. (Or steam them for about 30 minutes). Drain well in a colander.
2. Set a potato ricer over the pot and pass the potatoes through in batches. (Or return potatoes to the pot and mash with a potato masher.) Add the cauliflower puree, butter and buttermilk and beat with a large spoon until the potatoes are smooth and creamy.
I'll be back tomorrow with a color challenge from Lauren.
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