Cauliflower Mashed Potatoes
I consider it a double win if I’m able to make a dish that increases the quantity of vegetables I eat, and those same vegetables elevate other ingredients to new flavor heights. Such is the case in this recipe for cauliflower mashed potatoes. I know mashed potatoes on their own are hard to beat, and I had low expectations when I first tried this dish, but man was I pleasantly surprised when the combination of the two came out so perfectly. In the recipe video, you’ll see how easy they are to make, and I think they are a really interesting, really tasty, twist on a well-known classic. Hope you enjoy!!
Recipe Overview & Keys to Success
To make sure the dish is great, be aware of these few things:
- The cauliflower and potatoes will cook in different amounts of time; while I cook them together, I start them at different times. No problem if you want to cook separately.
- When it comes to pureeing….less is more. You want everything to come together in a smooth consistency, but if you mix for too long the potatoes may become gummy; so pulse everything together and check the progress frequently
- Make sure you season well with salt and pepper (potatoes need a good amount of both)
Ingredients for Cauliflower Mashed Potatoes (for 2)
- 1 large russet potato
- 5 – 6 tablespoons of butter
- 1/3 cup of heavy cream (or milk if preferred)
- 1/2 cup loosely packed cauliflower florets
- Salt & pepper
Cauliflower Mashed Potatoes
- Peel and wash the potato
- Cut the potatoes into pieces (about 2 x 2 inches) put them in room temperature water and start boiling them
- While the potatoes cook, break down the cauliflower
- When the potatoes just start to become tender (about 15 minutes after starting) add the cauliflower and cook both until tender; if you’d like, you can boil them separately
- Once tender, drain them from the water and move to a food processor
- Add a few good pinches of salt and pepper
- Add half the cream and half the butter
- Pulse the food processor to combine and then run it a few times for about 10 seconds each; you may have to scrape down the sides a couple times
- I generally use all the butter and cream, but I suggest you add it in a couple increments…tasting as you go, and stopping when the flavors are good to you
- Taste and do a final seasoning with salt and pepper
I hope you enjoy this version of mashed potatoes. You can easily make this well ahead of time and simply reheat it when you’re ready (you may need to add a bit more milk or cream if they are dry). I’ll use them as a side for my standard comfort food dishes, but also think it’s at home next to the most elegant cuts of meat and fish. Let me know how it goes.
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