Hey Mashed Potatoes, lighten up!

Hello hello hello! It has been a while since I have posted anything, as I have been somewhat busy and somewhat distracted by...well everything, but I finally feel as though I have something noteworthy to talk about. In my absence from writing on here there have been several triumphs and some downright delicious soups which maybe I will share, but for now we are going to mash some things up!.
I am sure that some of you out there are either on a diet, have been on a diet, or just think about trying to eat better, yet never seem to get around to it. Well after doing some research on something I saw on one of the food programs we watch, I decided to try to make mashed potatoes a bit better.
You see, I am a meat and potatoes man. I do not care for vegetables much, generally i do not like most of them, and normally view them as a waste of space on a plate. In this recipe I will recreate for you, I use cauliflower, which under any other circumstance I will not eat. I absolutely hate it. I will admit that the first time I saw a potato/cauliflower mash, I immediately decided it would be disgusting. It turns out that it is absolutely delicious, I loved it. That is no small feat for me, because there is no other way in which I will ever eat cauliflower.
Here is how it works:
I bought a 5 lb bag of Yukon gold potatoes, peeled and cleaned about half of the bag(a 3lb bag would have worked) and cut the potatoes into cubes. I purchased a nice sized head of cauliflower (fresh...from the produce section, not frozen). I broke the head down to small florets, and placed them into the pot with the potatoes. While I was at the store I also purchased two boxes of organic chicken stock. One full box goes in the pot, with enough water to cover all of the potatoes and cauliflower, add salt to your liking, then I placed on the stove, heated to boiling, and then boiled about 15 to 20 minutes, or until the potatoes and cauliflower are fork tender. I then drained the mixture, saving the stock for a very low fat gravy. Once drained, place the potatoes and cauliflower back into the pot and return to the heat to dry them off. This will keep your mash from becoming too watery. Once dry transfer to whatever you are comfortable mashing or whipping the potatoes in. In our house we do not mash in the pot because we use non stick pots and do not want to damage the surface of the pots. Add just a very little bit of butter to the mash, for my recipe it was 2 tablespoons and mix. If your mash is too thick for your liking, add a splash of low fat or fat free skim milk and continue to blend.
In my case, my mash was a bit too thin, because I did not dry the potato and cauliflower and I assumed that I needed to add milk, so I did so before taking the mixer to it. If this happens to you, here is how I handled it. Dinner included Chicken breasts stuffed with spinach and reduced fat cheese, and I had some of the reduced fat shredded cheese left over, so I added it to the mash to tighten it up. It also added a nice flavor to the mash.
Remember that stock that was left over? Well it was fat free organic chicken stock, I took what was left from cooking my mash, and the second container and heated it to boiling. In a mixing bowl I mixed 1 cup of water with approximately 1/2 cup of corn starch and whisked til smooth, then added to the hot stock to make a fat free gravy for the mash and the stuffed chicken. The end result, I loved it, the spousal unit raved about it, as did the older kids, and the youngest one that will not eat any vegetables? We waited until he had devoured all of his to tell him he had just eaten cauliflower.