Sunday, April 20, 2008

Garlic Mashed Potatoes with Cauliflower

The secret to these is to add a head of cauliflower for some added nutrition. Honestly, these are TASTY!!! I didn't really measure while I was making these, so don't worry too much about amounts. These are gluten-free, casein-free, and soy-free. [Note: These are not egg-free due to the egg in the mayonnaise. For an egg-free version, click HERE.]

1 small head cauliflower
About 6 brown potatoes (mine were pretty small)
1/4 cup gluten-free chicken broth (I use Pacific brand)
About 1 Tbsp. salt
About 1 Tbsp. refined coconut oil
About 1/2 Tbsp. canola mayonnaise (Spectrum brand)
A spoon-full of minced garlic

Detach cauliflower florets from stalk by pounding your cauliflower head stalk-end down onto your countertop. Peel potatoes.

Put cauliflower and potatoes together into a pot of water. Bring to a boil on high heat. Boil until potatoes are soft (you can easily stick a knife/fork through them). Drain water (reserve it for making chicken soup if you'd like)! Mash cauliflower and potatoes together with a potato masher; if you don't have one, a fork will do. Add chicken broth, salt, coconut oil, mayo, and garlic. Mix/mash together until you reach your desired consistency (smooth or lumpy; however your family likes it).

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DISCLAIMER. I am not a doctor. I am not a nutritionist. I'm just a mom who has been implementing the GFCF diet since October 2007 (and soy-free about 5 weeks thereafter). Please do not rely upon my blog as your sole source of information or advice. I only offer my personal experiences for your consideration and can not be held responsible for any adverse reaction or experience you or your child may have should you choose to try something I have tried. Remember that every child is unique, and what works for mine may not work for yours.