Creamy Cauliflower Mashed Potatoes
Ingredients
The vegetables
-
1
large head
Cauliflower, cut into large florets
-
3
medium
Russet Potatoes, cut into 2 inch pieces
The creamy mixture
-
2
tbsp
Cream Cheese
-
3
tbsp
Butter
-
to taste
Salt
-
to taste
Pepper
Instructions
- Cut the potatoes and cauliflower, then place them in the Instant Pot and cover with water.
- Add 2 tsp. of salt, seal the lid, and cook on Manual High Pressure for 3 minutes.
- Quick release the steam, drain the mixture, and return it to the pot.
- Add butter, cream cheese, and another 2 tsp. of salt, then season with black pepper.
- Mash or blend the mixture until smooth, taste for seasoning, garnish with parsley if desired, and serve.
- For stove top, boil the cut potatoes and cauliflower in salted water for 8-10 minutes until fork tender.
- Drain, then mix with butter and cream cheese using a potato masher or immersion blender, adjusting seasoning as needed.
Nutrition Facts (estimated)
Servings
6
Calories
180
Total fat
8g
Total carbohydrates
25g
Total protein
4g
Sodium
300mg
Cholesterol
30mg
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