Mashed Potatoes With Broccoflower
Updated Nov. 1, 2022
- Total Time
- 45 minutes
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Ingredients
- 12ounces tiny new potatoes
- 4ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
- 1teaspoon olive oil
- 8ounces whole broccoflower or cauliflower, or 4 ounces ready-cut florets (2 cups)
- 2teaspoons curry powder
- ½cup nonfat buttermilk
- 1teaspoon cornstarch
- â…›teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
232 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 8 grams protein; 265 milligrams sodium
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 ÂĽ 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