MASHED POTATOES & CAULIFLOWER

Prep time: 5 minutes Cook time: 20 minutes Serves 6 - 8

A personal favorite, the cauliflower adds a nutty flavor and takes away some of that density. I vary the potatoes I use for this, lately I’ve been a fan of Trader Joe’s bag of colorful potatoes.

THE MAKINGS

  • 1 bag of riced cauliflower or 3 cups raw cauliflower

  • 1.5lbs of mixed potatoes, cut into chunks

  • 3 tablespoons butter

  • 1 bulb garlic, minced - or to taste

  • 1/4 cup Parmesan Cheese or Unexpected Cheddar

  • 2-4 tablespoons milk or broth of choice

  • Parsley, finely chopped

  • Salt & Pepper to taste


THE METHOD

  1. In a large pot or deep pan over medium-low heat, add 1-tbsp of butter and half the garlic

  2. Add cauliflower, and stir around until the color lightens - 2-5 minutes

  3. Add cut potatoes and stir to coat evenly - 2 minutes

  4. Cover completely with water (but not too much, and heat on medium high heat until boiling. Continue to boil until potatoes are tender to fork, about 12-15 minutes.

  5.  Drain lightly then return to pan and mash.

  6. Add butter, salt, pepper, and garlic.

  7. Stir until butter is melted. Stir in cheese and parsley.

  8. Add milk or broth if desired to achieve an ideal consistency.


Britney Zamora