Skinny Cheddar Chive Smashed Potatoes
Ingredients
- 3 Small Russet Potatoes, Roughly Chopped,
- 1 Bay Leaf
- 16 ounces, weight Frozen Cauliflower Florets
- 3 Tablespoons Chives, Chopped, Fresh,
- 1- 1/2 Tablespoon Extra Virgin Olive Oil
- 1/4 cups Extra-sharp Cheddar Cheese, Grated,
- Salt And Freshly Ground Black Pepper
Directions
Add the potatoes and bay leaf to a stockpot and fill the pot about halfway with water.Salt the water, and bring the water to a boil.
Meanwhile, place the cauliflower florets in a heat-safe container (or, many varieties come packaged in microwaveable bags) and microwave until completely thawed.
When the potatoes are tender and easily pierced with a fork, add the thawed cauliflower to the pot.
Turn off the heat.
Drain the potatoes and cauliflower, and remove the bay leaf.
Transfer the vegetables to a large mixing bowl.
Add the chives, olive oil, and the grated cheddar cheese.
Season thoroughly with salt and pepper.
Mash the potatoes and cauliflower to a puree with a potato masher.
Serve immediately.