Mashed Potatoes With Broccoflower

Name: Mashed Potatoes With Broccoflower
Total time: 45 min
Yield: 2 servings
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; 1/2 cup nonfat buttermilk; 1 teaspoon cornstarch; 1/8 teaspoon salt; Freshly ground black pepper

By Marian Burros

Updated Nov. 1, 2022

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:2 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Wash but do not peel potatoes; cook in water to cover until tender, 10 to 20 minutes, depending on size.
Step 2
Chop whole onion.
Step 3
Heat medium nonstick pan until very hot. Reduce heat to medium high, and add oil. Saute onion until soft.
Step 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.
Step 5
Add ¼ cup water to vegetables; reduce heat to simmer; cover, and continue cooking for a few minute longer, until florets are tender.
Step 6
Mix small amount of buttermilk with cornstarch to make a paste; return to remaining buttermilk.
Step 7
When potatoes are cooked, drain and mash.
Step 8
Stir buttermilk mixture, salt and pepper into vegetables; stir in potatoes, and serve.