Cauliflower Mash
This recipe is so good that my brother in law, Kevin, who despises cauliflower and considers himself a mashed potato aficionado, gave it two thumbs up and now asks me to make it for every holiday. I'm certain your family will love it too. And some may not even realize it's cauliflower.
Ingredients:
2x Russet Potatoes. washed, peeled, cut into 1” cubes
1 head of Cauliflower, cut into florets
1x shallot, small dice
1x garlic clove, minced
2 Tbsp mild oil
2 c veg broth, split
8 Tbsp butter, split
1/2 cup heavy cream
1/3 c grated parmesan plus more for garnish
salt and pepper to taste
Instructions:
In a dutch oven heat oil and saute shallots.
Once translucent add garlic, being careful not to burn.
Add 4 T butter, 1/2 c broth and the potatoes.
Cook until very soft on low heat with lid on, stirring occasionally.
Once potatoes are almost cooked all the way through add the remaining butter, broth and the cauliflower.
Once all veg are very soft, add the cream and heat through while stirring. Once hot season with salt and pepper and add parm.
Take off the heat and let cool slightly with lid on.
With a masher or immersion blender blend mash until desired consistency.
Taste and adjust seasoning.
If you want a tasty cheesy crust place in a casserole dish, top with parm and heat in a 400 degree oven for 10-15 minutes until crispy.
