Cauliflower- Mashed Potatoes

I have tried a few recipes that substitute some of the potatoes with cauliflower for a healthier option. I have not liked them so far...and some of them are quite involved when it comes to combine it all... but this one is really good and pretty simple. (though, I have found with any of them that they are not actually that much healthier, as you add ingredients to make them taste better...)

Sorry, the only picture I have of them is with a bat wing on top... and we only need to see those once... Just picture mashed potatoes in your mind, and you've pretty much got it down. But you can see the entire dinner here.

Cauliflower-Mashed Potatoes
makes 8 servings

{ingredients}
4 quarts water
2 tsp. salt
2 lbs. Yukon gold potatoes, cubed. (the great thing about these potatoes is that they do not need to be peeled though you can peel them if you want a smoother texture. They also make very creamy mashed potatoes.)
1 head cauliflower, cut into florets
1/2 c. butter, softened (I didn't soften my butter, just tossed it in with the steaming potatoes. It melts fast enough...)
2 (5.2 oz) packages garlic and herb cheese spread instead I used... a package of the Philadelphia's Savory Garlic Cooking Cream
1/4 tsp. ground black pepper

{directions}
In a large pot, combine water and salt. Add potatoes and cauliflower. Bring to a boil over over medium-high heat. Cook 10-15 minutes, or until tender. (The smaller you cut, the faster they cook)

Drain well, and return to hot pot. Add butter, and cheese spread cooking cream. Mash with a potato masher until butter and cheese cream is melted. Season with a little salt and pepper, stirring to combine well.

I may have to try this recipe with the cheese spread, just to compare. But everyone thought they tasted great.