Cauliflower Mashed Potatoes

• 1/2 large head cauliflower, broken into florets (about 8 cups)
• 1/2 cup fat-free buttermilk
• 1 lb yukon gold potato
• salt
• 1/2 - 3/4 cup low-fat milk
• pepper
• 1 tablespoon butter
• 2 scallions, chopped

1. Peel the potatoes, quarter lengthwise, and slice into 1/2-in thick pieces.
2. Steam cauliflower 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of milk, and puree until very smooth, about 2 minutes.
3. Meanwhile, place potatoes in a saucepan, add cold salted water to cover potatoes about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Drain, return to the potatoes to the saucepan, and heat over medium heat for 1-2 minutes to dry. Mash with a potato masher.
4. Add the cauliflower puree, 1/4 cup milk, and a little bit of salt and pepper to the saucepan with the mashed potatoes. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
5. Stir in the butter and the scallions.
6. Serve.

head cauliflower, buttermilk, gold potato, salt, lowfat milk, pepper, butter, scallions

Taken from www.food.com/recipe/cauliflower-mashed-potatoes-383372 (may not work)