If anyone tells you mashed cauliflower is just as good as mashed potatoes they are lying to you. This is a great mash up where the cauliflower adds to the flavor, but doesn’t take the place of a creamy potatoes.
Ingredients
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1 pound yukon gold potatoes (about 4 medium), peeled and chopped
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1 small cauliflower, chopped
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1/2 cup parmesan cheese
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4 tablespoons butter
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1/4 cup heavy cream
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2 teaspoons salt
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1 teaspoon pepper
Instructions
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Put the potato pieces in a large pot, cover with about 2 inches of water, and generous pinch of salt and bring to a boil.
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Simmer the potatoes for about 10 minutes until they just start to get tender, then add the cauliflower and simmer until cauliflower and potatoes are tender, about 5 minutes more.
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Drain and let cool slightly. Then rice the potatoes and cauliflower with a potato ricer (or mash with instrument of choice) back into the pot. Add butter, cream, parmesan and mix to combine. Season with salt and pepper.
Takes 20 minutes
Serves 4
