Mashed Potatoes and Cauliflower Recipe

Makes 4 servings | Gluten-free

Step 1

1 medium head cauliflower, cored and chopped (or 2 – 10 oz bags frozen, riced cauliflower - thawed)
4 small new potatoes, cut into quarters (option to peel)

Step 2

2 Tbsp heavy cream
3 Tbsp sour cream
½ tsp salt
1 Tbsp butter

Directions

1. In a pot with a steamer basket, add 1½ cups of water, add the potatoes and cook for 6 minutes.  If using fresh cauliflower add it to the steamer basket and cook for another 8 – 10 minutes, until potatoes and cauliflower are very tender. Remove the basket, pour out the water and return the vegetables to the pot (if using riced cauliflower, add it now).
2. On low heat, add the heavy and sour cream, butter and salt to the vegetables and mash.

Make dairy free by replacing the heavy and sour cream with ¼ cup coconut milk and replacing the butter with coconut oil.