Mashed Potatoes with Cauliflower and Roasted Garlic
  • 2medium heads garlic
  • 3tablespoons olive oildivided
  • 1 medium onionfinely chopped
  • 2pounds Yukon Gold potatoescut into small chunks
  • 1medium head cauliflowercoarsely chopped
  • 1/2cup low-sodium vegetable broth or stock
  • 1/4 cup fresh chivesfinely chopped
  • 1-1/2teaspoons smoked paprika
  1. Preheat oven to 400°. Peel away loose outer layers of garlic bulb skin, leaving head intact. Cut off top ¼ inch, exposing individual cloves. Drizzle with 1 teaspoon oil; then wrap in foil and bake for 1 hour or until cloves feel soft when pressed. When cool enough to handle, squeeze cloves into a small bowl. Set aside.
  2. Heat 2 tablespoons olive oil in a pan over medium heat and sauté onion until caramelized, 20–25 minutes. Set aside.
  3. Place potatoes in a large saucepan, cover with water, and bring to a gentle boil. Reduce heat and simmer 10 minutes. Add cauliflower. Cook for another 5–10 minutes, until everything is fork-tender. Drain and return to saucepan. Turn heat to medium and add remaining 2 teaspoons olive oil, plus broth or stock. Mash with a potato masher, adding more stock if needed to reach desired consistency. Stir in roasted garlic, onions, and chives, mashing as desired. Season to taste with salt and pepper. Remove from heat, transfer to a serving dish, and sprinkle with smoked paprika. Serve immediately.
Recipe Notes
Nutrition Facts
Mashed Potatoes with Cauliflower and Roasted Garlic
Amount Per Serving
Calories 129 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 30mg 1%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 129 cal, 4g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 4g fiber, 30mg sodium