Mashed Potatoes With Broccoflower
Updated October 31, 2022
- Total Time
- 45 minutes
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Ingredients
12 ounces tiny new potatoes
4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
1 teaspoon olive oil
8 ounces whole broccoflower or cauliflower, or 4 ounces ready-cut florets (2 cups)
2 teaspoons curry powder
½ cup nonfat buttermilk
1 teaspoon cornstarch
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
45 grams carbs; 2 milligrams cholesterol; 232 calories; 2 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 8 grams fiber; 265 milligrams sodium; 8 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash but do not peel potatoes; cook in water to cover until tender, 10 to 20 minutes, depending on size.
- Step 2
Chop whole onion.
- Step 3
Heat medium nonstick pan until very hot. Reduce heat to medium high, and add oil. Saute onion until soft.
- Step 4
Meanwhile, wash and remove tough stems or leaves from broccoflower or cauliflower. Cut florets into very small pieces. Add to onion along with curry powder as onion cooks.
- Step 5
Add ¼ cup water to vegetables; reduce heat to simmer; cover, and continue cooking for a few minute longer, until florets are tender.
- Step 6
Mix small amount of buttermilk with cornstarch to make a paste; return to remaining buttermilk.
- Step 7
When potatoes are cooked, drain and mash.
- Step 8
Stir buttermilk mixture, salt and pepper into vegetables; stir in potatoes, and serve.
Private Notes