Spicy Potato Cauliflower Puree

My brother is an Atkins lifer and swears by cauliflower puree instead of mashed potatoes. I've come up with a compromise that my family loves; a creamy low calorie version with a bit of both, and a little heat.

• 1 package frozen cauliflower florets 
• 1 large russet potato, cut into 1-inch cubes 
• ½ cup chicken broth 
• ½ cup water 
• 2 tablespoons unsalted butter 
• ½ teaspoon salt 
• ½ teaspoon crushed red pepper  

Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat and simmer for 10 minutes or until potato is mash tender. Using a slotted spoon, scoop cauliflower and potatoes into a blender and add butter, salt and red pepper. Secure lid on blender and puree until smooth, adding leftover liquid from saucepan as needed. Serves 4.

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As a kitchen staple, I keep a jar of Better Than Boullion Organic Chicken Base in the fridge instead of cans or cartons of pre-made stock. You just add a teaspoon to a cup of warm water. The jar has a gajillion servings, too. They also make vegetable, beef, mushroom, turkey and more. I have been finding this everywhere lately, but you can also order it online.