Mashed Potatoes With Broccoflower

Ingredients

• 12 ounces tiny new potatoes
• 4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
• 1 teaspoon olive oil
• 8 ounces whole broccoflower or cauliflower, or 4 ounces ready-cut florets (2 cups)
• 2 teaspoons curry powder
• ½ cup nonfat buttermilk
• 1 teaspoon cornstarch
• ⅛ teaspoon salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    245 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 9 grams protein; 2 milligrams cholesterol; 301 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Wash but do not peel potatoes; cook in water to cover until tender, 10 to 20 minutes, depending on size.
2. Chop whole onion.
3. Heat medium nonstick pan until very hot. Reduce heat to medium high, and add oil. Saute onion until soft.
4. Meanwhile, wash and remove tough stems or leaves from broccoflower or cauliflower. Cut florets into very small pieces. Add to onion along with curry powder as onion cooks.
5. Add 1/4 cup water to vegetables; reduce heat to simmer; cover, and continue cooking for a few minute longer, until florets are tender.
6. Mix small amount of buttermilk with cornstarch to make a paste; return to remaining buttermilk.
7. When potatoes are cooked, drain and mash.
8. Stir buttermilk mixture, salt and pepper into vegetables; stir in potatoes, and serve.

45 minutes