Ingredients
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1 lb Idaho or russet potatoes
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2 cups cauliflower florets
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1/4 cup nonfat milk
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1/4 tsp salt
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Freshly ground black pepper
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Dash of grated nutmeg
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Shredded carrots, for garnish
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Chopped fresh parsley, for garnish
Steps
1
Peel potatoes and cut into 1-inch chunks. Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, reduce heat and cook until the potatoes are tender, about 15-20 minutes.
2
Meanwhile, steam cauliflower until very tender.
3
Drain potatoes and combine with cauliflower. Add milk and mash with a potato masher. Add salt, pepper and nutmeg.
4
Garnish with shredded carrots and chopped fresh parsley.
