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I’m sure most of you have heard/seen/tried this replacement before since these days, cauliflower does seem to be the answer to all questions. But I promise, this recipe is delicious and I teach you how to make it super custom!

Traditional McKinney Family Mashed Potatoes

• 4 potatoes
• Milk – start with 1 cup and add more if needed
• 1/2 stick butter
• Salt & pepper to taste

Peel potatoes and cut into medium sized cubes. Put in pot and add water to cover all potatoes. Add salt to water until water tastes salty. Put stove on high until water boils. Reduce heat to medium low, cover pot and cook potatoes until soft. Drain and put in mixing bowl. Add milk and butter and beat until smooth (for extra creamy potatoes, warm milk first). Add salt and pepper to taste and enjoy! Should serve 4-6!

Healthified Mashed Cauliflower:

• 1 head cauliflower cut into florets (or bag of frozen riced cauliflower)
• 1 garlic clove, minced
• 1 tsp olive oil
• 1/2 cup Parmesan
• 1-2 tbsp plain Greek yogurt
• Salt & pepper to taste

Steam cauliflower (or cook according to package). Heat oil in a small pan and stir in garlic until fragrant. Transfer half the cauliflower to food processor and blend on high until starting to get creamy. Stop and add remaining cauliflower, garlic, cheese, yogurt, salt (go light) and pepper. Blend smooth!

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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