Skinny Cheddar Chive Smashed Potatoes

1. 1

   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.

2. 2

   Meanwhile, place the cauliflower florets in a heat-safe container (or, many varieties come packaged in microwaveable bags) and microwave until completely thawed.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.