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  • 1 pound baking potatoes, peeled, and cubed
  • 1 teaspoon salt
  • 1/2 cup cauliflower puree
  • 2 tablespoons trans-fat-free soft tub margarine spread
  • 1/2 cup lowfat (1%) buttermilk


Serves: 4


Put the potatoes and salt in a large pot and add enough water to cover the potatoes by about 3 inches. Bring to boil over high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. (Or steam them for about 30 minutes.) Drain well in colander.

Set a potato ricer over the pot and pass the potatoes through in batches. (Or return potatoes to the pot and mash with a potato masher.) Add the cauliflower puree, margarine, and buttermilk, and beat with a large spoon until the potatoes are smooth and creamy.