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Smashed Potatoes and
Cauliflower with Garlic
Cauliflower is substituted for some of
the potatoes to lighten up this side dish.
The best thing is no need to drain the
potatoes and cauliflower, making them
even easier to prepare.
Makes about 2½ cups
¾ pounds Yukon Gold potatoes,
peeled, cut into 1-inch cubes
½ pound cauliflower, separated into
1-inch flowerets, then cut in half
2 garlic cloves, peeled and thinly
sliced
¼ cup low sodium vegetable broth,
chicken broth or water
1
⁄
3
cup plus 1 tablespoon whole
milk or half-and-half
2 tablespoons unsalted butter,
cut into ½-inch pieces
¼ teaspoon kosher salt
pinch freshly ground white
pepper
Place the potatoes, cauliflower, garlic, and
broth/water in a 1½-quart microwave-safe cas-
serole/bowl that is at least 4 inches deep. Cover
tightly with lid or a plate and place in the
Cuisinart
®
Compact Microwave. Microwave on
high (PL 10) for 10 minutes. Stir. Microwave on
high for 8 minutes. Remove and let stand for 2
to 3 minutes.
Place milk and butter in a 2-cup glass measure
or bowl. Microwave on high for 2 minutes, until
milk is hot and butter is completely melted.
Pour over potato/cauliflower mixture. Sprinkle
with salt and pepper. Use a potato masher or
hand mixer to “smash” potatoes and cauliflower
to desired consistency. If a smoother texture is
desired, use a food mill. Serve hot.
Nutritional information per serving
(one-half cup, made with milk):
Calories 124 (39% from fat) • carb. 17g • pro. 3g
• fat 5g • sat. fat 3g • chol. 15mg • sod. 179mg
• calc. 38mg • fiber 2g
Broccoli and Cheddar
Stuffed Potatoes
Twice baked potatoes in minutes.
Makes 4 servings as a side dish
2 medium russet potatoes
1½ cups chopped fresh broccoli
(stems cut to ½-inch pieces,
flowerets cut to bite-sized
pieces)
2 tablespoons water
2 teaspoons unsalted butter
2 tablespoons chopped green
onion (include some of the green)
3 tablespoons lowfat sour cream
or plain yogurt
3 tablespoons lowfat milk
¾ cup (about 3 ounces) light
shredded sharp Cheddar, divided
½ teaspoon kosher salt
¼ teaspoon freshly ground white
or black pepper
2 slices crispy microwaved bacon,
crumbled (optional)
Scrub the potatoes well and dry them. Prick
with a fork. Place in the Cuisinart
®
Compact
Microwave and microwave on the potato setting
for 2 potatoes. Remove from microwave, wrap
in aluminum and let stand 10 minutes.
Place the broccoli and water in a shallow
microwave-safe bowl. Cover with plate or lid
and microwave for 1 serving on fresh vegetable
setting. Remove from microwave, uncover and
drain.
Slice potatoes in half horizontally. Scoop the
cooked potato flesh into a medium bowl, leav-
ing ¼-inch-thick potato shell; reserve shells.
Add butter and chopped green onions to pota-
toes in bowl and mash well. Add sour cream/
yogurt and milk. Mash well. Choose about 16
pieces of the broccoli flowerets and reserve.
Stir in remaining cooked broccoli, ½ cup of the
cheese, salt, and pepper. Spoon the potato
mixture into shells. Arrange about 4 flowerets
decoratively on each potato.
Place the potatoes in a circle on a microwave
safe plate. Cover with a microwave safe paper
towel or waxed paper. Microwave on high
(PL 10) for 4 minutes. Sprinkle with remaining
cheese. Potatoes can be served at this point,
or returned to the microwave for another 1½
minutes on high to melt cheese. If desired, sprin-
kle with crumbled crispy bacon bits. Serve hot.