Ingredients

1 lb russet potatoes, peeled and cut into 1" chunks

1 lb cauliflower florets

½ c low-fat buttermilk

Preparation

  1. COVER potatoes and cauliflower with 2" of cold water in large saucepan and bring to a boil. Simmer until tender, about 15 minutes.
  2. DRAIN and return to pan. Mash with buttermilk and season to taste with salt and black pepper. Cover and keep warm.

NUTRITION (per serving) 142 cal, 7 g pro, 29 g carbs, 4 g fiber, 6 g sugars, 1 g fat, 0.5 g sat fat, 104 mg sodium