By Irene Hayton
By replacing some of the potatoes with cauliflower, this recipe is lower in carbs than traditional mashed potatoes. And it’s a great way to get picky eaters to eat some cauliflower, a healthy cruciferous vegetable—they won’t even know it’s in there. Another bonus is that this casserole can be made ahead of time.
- 4 large russet potatoes, peeled and quartered
- 4 cloves garlic, peeled
- 4 cups (1 l) cauliflower florets
- 2 tablespoons (30 ml) butter
- 1 cup (250 ml) yogurt cheese (see Note)
- 1 teaspoon (5 ml) unprocessed sea salt
Bring a large pot of filtered water to a boil. Add the potatoes and garlic and cook at a low boil for 10 minutes. Add the cauliflower and cook for another 10 to 12 minutes, until the vegetables are tender. Remove from heat and drain well. Mash very well, and then stir in the butter, yogurt cheese, and sea salt until creamy. Transfer mixture into a large lightly buttered casserole dish. Cover and bake at 350° F (180° C) for 30 minutes. Remove lid and cook for 5 more minutes until heated through.
If you’re making the casserole ahead of time, do not bake it right away; it can be covered and refrigerated for up to 2 days. Allow it to sit at room temperature for half an hour before baking it. Makes about 8 servings.
Note: To make yogurt cheese, place the yogurt from a 650 g container of plain 2% yogurt (about 2¾ cups) in a sieve lined with a clean tea towel or with about 4 layers of cheesecloth; place the sieve over a bowl. Wrap the tea towel or cheesecloth around the yogurt and give it a slight squeeze. Put a light weight (such as a bag of rice or beans) on top, cover with a plate and leave to drain in the refrigerator for 6 to 8 hours—until you have about 1¼ cups (300 ml) of yogurt.
