• 4servings
  • 45minutes
  • 60calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large (about 8 ounces) Yukon gold potato , peeled and cut into 3/4-inch chunks

  2. 1 head(s) (about 2 1/4 pounds) cauliflower , trimmed and cut into florets

  3. 2 cup(s) water

  4. 2 teaspoon(s) olive oil

  5. 1 clove(s) garlic , crushed with press

  6. 1/4 cup(s) loosely packed fresh parsley leaves , chopped

  7. 1/2 teaspoon(s) grated fresh lemon peel

  8. Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Place potato and cauliflower in 4-quart saucepan. Add water; cover and heat to boiling over high heat. Reduce heat to low; simmer, covered, about 20 minutes or until potato and cauliflower are fork-tender, stirring once halfway through cooking. Drain vegetables, reserving 1/4 cup cooking liquid.

  2. In same saucepan, heat oil and garlic over medium-low heat about 1 minute or until garlic is just golden, stirring. Reduce heat to low; return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in parsley, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper.


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