Chicken broth and thyme give these lightened-up spuds a rich savoriness for minimal fat and calories.
- 12 oz. baking potatoes
- 12 oz. cauliflower florets
- 1/2-3/4 cup low-sodium chicken broth warmed
- 3 tbsp. butter
- 1/2 tsp. dried thyme
Peel and cube potatoes. In pot over high heat, combine potatoes with enough salted water to cover; bring to a boil. Reduce heat to medium-low; simmer 10 min.
Add cauliflower; simmer 8 min. Drain; return to pot. Mash potatoes and cauliflower. Stir in butter and thyme, then broth until mixture is smooth. Season with salt and pepper.