• Place potatoes in a large pot and cover by 2 inches with cool water. Stir in 1 tbsp salt. Bring to a boil, reduce heat and simmer 10 min, until tender.

  • Meanwhile, heat milk and butter over low until butter is melted.

  • Drain potatoes and pass through a ricer into the hot pot. Slowly stir in milk mixture, adding more butter if needed. Stir in 1/2 tsp salt or to taste.

Make it Vegan

  • Swap the milk and butter for 2/3 cup veg broth and 4 tbsp EVOO. Vegan Nutrition Information: 68 kcal cal., 0 g Fat, total (0 g sat. fat), 2 g pro., 16 g carb., 1 g sugar, 1 g fiber, 218 mg sodium

Make it Diabetic-Friendly

  • Simmer 2 lbs chopped cauliflower for 20 min, then drain and puree in a blender. Blend in 2 tbsp unsalted butter; salt to taste. Diabetic-Friendly Nutrition Information: 45 kcal cal., 3 g Fat, total (2 g sat. fat), 2 g pro., 5 g carb., 2 g sugar, 2 g fiber, 203 mg sodium

Nutrition Facts

143 calories; 8 g total fat; 186 mg sodium. 17 g carbohydrates; 3 g protein;