A good way to reduce the fat and carbs in mashed potatoes. Great flavor profile.
What you need
- 1/2 head cauliflower, roughly broken up
- 2 Medium potatoes, peeled and cubed
- 1⁄4 cup olive oil
- 1⁄4 cup butter
- 1 Whole Garlic bulb
- Salt and pepper to tatse
- 1/4 Cup Sour Cream
Instructions
Slice the top of the flower (about 1/8") off the garlic bulb off. Drizzle olive oil into the exposed tops of the cloves.
Place in a slightly oiled, fire proof flat pan and then onto a hot grill, offset from the flames. Roast until completely tender, but not burnt.
Boil potatoes until just past al dente and then add the cauliflower. Continue the boil until the flowers are also tender, about 5 minutes.
Drain all into a bowl for mashing. Using your fingers, squeeze the cooled garlic cloves into the mash bowl.
Mash potatoes, cauliflower, garlic and butter.
Add rest of ingredients and mix thoroughly, adding salt and pepper to taste.