Boiling the potatoes in their skins makes them a cinch to peel — the skin comes right off in your hands.
- 2 large heads garlic
- 2 tsp. tsp olive oil
- 1 lb. russet (baking) potatoes (2 to 3), halved crosswise
- 1¾ tsp. tsp coarse salt
- 4 c. cauliflower, cut into florets
- 1 c. low-fat buttermilk
- 3 tbsp. unsalted butter
- ¼ tsp. pepper
- 1 tbsp. chopped chives
- Heat oven to 375°F. Place garlic heads on foil. Drizzle with the oil. Wrap loosely, and roast on a baking sheet until very soft, 45 min to 1 hr. Let cool slightly.
- While garlic roasts: Cover potatoes with water by about 2 inches in a large pot. Add ½ tsp salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, about 25 min. Drain, then peel potatoes when cool enough to handle. Run potatoes through a ricer or mash with a potato masher. Tent with foil to keep warm.
- Steam cauliflower in a steamer basket set over 1 inch of boiling water until tender, 8 to 10 min. Pulse in a food processor or blender with buttermilk and 2 Tbsp butter until very smooth. Fold into potatoes.
- Squeeze roasted garlic out of skins into a bowl, and mash with a fork into a puree. Stir into potato mixture with remaining 1¼ tsp salt and the pepper. Sprinkle with chives and top with remaining Tbsp butter.
125 cal, 6 g fat (3 g saturated), 3 g protein, 16 g carb, 3 g sugar, 2 g fiber, 409 mg sodium, 13 mg cholesterol per serving
This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.