Cauliflower Mashed Potatoes
A lighter, veggie-boosted mash that still tastes like pure comfort.
WHAT TO GRAB:
2 russet potatoes, peeled and cut into pieces
1.5 cups of frozen riced cauliflower
2 tbsp scallion cream cheese
2 tbsp parm cheese
1 tbsp butter
¼ cup milk of choice
Salt / pepper / garlic powder to taste
WHAT TO DO:
Add the potatoes to a pot of salted water and bring to a boil. Cook until fork-tender, about 12–15 minutes.
In the last 5 minutes of cooking, add the frozen riced cauliflower right into the pot.
Drain well and return everything to the pot.
Add the scallion cream cheese, Parmesan, butter, and milk. Mash until smooth and creamy.
Season with salt, pepper, and garlic powder to taste.
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