Joy Bauer

Joy Bauer's photo: Hoda says she craves creamy mashed potatoes, so I concocted a "skinnier" version of this comfort food classic. I combine white potatoes with steamed cauliflower to drive down the calories and carbs while maintaining a light, fluffy texture. These mashers have just 145 cals & 2 grams fat per cup--that's less than half the calories (and a fraction of the fat) of buttery, traditional versions. Here's my recipe: Slim-Style Mashed Potatoes Makes 12 cups. 5 Russet potatoes (skin on), cut into chunks 1 head cauliflower, cut into florets 3/4 cup milk (skim, soy or almond) 1/4 cup whipped butter 1 1/2 teaspoons kosher salt 3/4 teaspoon ground black pepper Optional toppings: parmesan cheese, light sour cream, chives, hot sauce, sliced jalapenos 1. Add the potatoes chunks to a large pot of boiling water and boil for 12-15 minutes. Drain the potatoes and transfer them to a large mixing bowl. 2. While the potatoes are cooking, microwave the cauliflower florets with 2 tablespoons water on high power for 10 minutes. Drain the cauliflower and add to the bowl with the potatoes. 3. Add the milk, butter, salt and pepper, and mix with a handheld electric mixer until smooth and creamy. Add additional preferred herbs and seasonings, and serve with optional toppings. NUTRITION INFORMATION Serving Size: 1 cup Calories – 145 Protein – 4 g Total Fat – 2 g Saturated Fat – 1 g Cholesterol – 5 mg Sodium – 185 mg Carbohydrate – 29 g Fiber – 3 g

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January 17, 2012Hoda says she craves creamy mashed potatoes, so I concocted a "skinnier" version of this comfort food classic. I combine white potatoes with steamed cauliflower to drive down the calories and carbs while maintaining a light, fluffy texture. These mashers have just 145 cals & 2 grams fat per cup--that's less than half the calories (and a fraction of the fat) of buttery, traditional versions. Here's my recipe:


Slim-Style Mashed Potatoes

Makes 12 cups.

5 Russet potatoes (skin on), cut into chunks
1 head cauliflower, cut into florets
3/4 cup milk (skim, soy or almond)
1/4 cup whipped butter
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
Optional toppings: parmesan cheese, light sour cream, chives, hot sauce, sliced jalapenos

1. Add the potatoes chunks to a large pot of boiling water and boil for 12-15 minutes. Drain the potatoes and transfer them to a large mixing bowl.

2. While the potatoes are cooking, microwave the cauliflower florets with 2 tablespoons water on high power for 10 minutes. Drain the cauliflower and add to the bowl with the potatoes.

3. Add the milk, butter, salt and pepper, and mix with a handheld electric mixer until smooth and creamy. Add additional preferred herbs and seasonings, and serve with optional toppings.

NUTRITION INFORMATION
Serving Size: 1 cup
Calories – 145
Protein – 4 g
Total Fat – 2 g
Saturated Fat – 1 g
Cholesterol – 5 mg
Sodium – 185 mg
Carbohydrate – 29 g
Fiber – 3 g

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