Mashed Potatoes With Broccoflower

• 12 ounces tiny new potatoes
• 4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
• 1 teaspoon olive oil
• 8 ounces whole broccoflower or cauliflower, or 4 ounces ready-cut florets (2 cups)
• 2 teaspoons curry powder
• 1/2 cup nonfat buttermilk
• 1 teaspoon cornstarch
• 18 teaspoon salt
• Freshly ground black pepper

1. Wash but do not peel potatoes; cook in water to cover until tender, 10 to 20 minutes, depending on size.
2. Chop whole onion.
3. Heat medium nonstick pan until very hot.
4. Reduce heat to medium high, and add oil.
5. Saute onion until soft.
6. Meanwhile, wash and remove tough stems or leaves from broccoflower or cauliflower.
7. Cut florets into very small pieces.
8. Add to onion along with curry powder as onion cooks.
9. Add 1/4 cup water to vegetables; reduce heat to simmer; cover, and continue cooking for a few minute longer, until florets are tender.
10. Mix small amount of buttermilk with cornstarch to make a paste; return to remaining buttermilk.
11. When potatoes are cooked, drain and mash.
12. Stir buttermilk mixture, salt and pepper into vegetables; stir in potatoes, and serve.

potatoes, onion, olive oil, broccoflower, curry powder, nonfat buttermilk, cornstarch, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8591 (may not work)