Cauliflower "Mash" Potatoes

from Cook Yourself Thin

-1/2 large head cauliflower, broken into florets (about 8 cups)
-1/2 cup nonfat buttermilk
-1 pound Idaho potatoes, peeled, quartered lengthwise, and sliced 1/2 inch thick
-Salt
-1/2-3/4 cup low-fat milk
-Pepper
-1 Tbsp butter
-2 green onions, chopped

1. Place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes.
2. Transfer to a food processor or blender, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes.
3. Meanwhile, place potatoes in a saucepan, add cold salted water to cover by about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes.
4. Drain, return to the saucepan, and heat over medium heat for 1 to 2 minutes to dry.
5. Mash with a potato masher or hand mixer.
6. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
7. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
8. Stir in the butter and the green onions.
9. Enjoy 2 vegetables in one dish!

Side note: You could add in garlic salt and eliminate the butter to reduce the fat.