Ingredients
Scale
- 4 cups chopped cauliflower florets
- 4 cups potatoes, peeled and quartered
- 2 large cloves garlic, peeled and quartered
- 2 cups chicken broth (or water)
- Salt and pepper, to taste
- 2 Tablespoons butter
- 1 cup Cottage cheese, blended smooth
Instructions
- Put cauliflower, potatoes, garlic, and liquid in the Instant Pot. Choose the Manual setting, for 10 minutes.
- Using an immersion blender (or a regular blender) blend the cottage cheese until the curds are blended smooth.
- Drain the excess broth from the potatoes, and put in a big bowl.
- Add the cottage cheese, butter, and salt to the potato mixture. Mash with a hand masher just to get the big chunks smoothed out.
- Use the hand blender to blend the potatoes until smooth and fluffy. Add a little milk or broth if it’s a little too dry or too thick. Adjust salt to taste, add pepper if desired.
Notes
- Don't use much (if any) of the cauliflower stem. Just the florets for this recipe.
- If you don't have an immersion blender, blend the cottage cheese in a regular blender or food processor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: sides
- Method: Instant Pot
- Cuisine: low carb
Nutrition
- Serving Size: 1/6 recipe
- Calories: 151
- Sodium: 153 mg
- Fat: 5 gm
- Carbohydrates: 21.1 gm
- Fiber: 3.8 gm
- Protein: 7 gm
- Cholesterol: 14.7 mg