Potato + Cauliflower Mash

Sometimes nothing beats a side of mashed potatoes. This dish has everything I love about mashed potatoes, plus the added benefits cauliflower. I’ve served this dish to many family members without them even detecting the cauliflower. The secret to a smooth consistency is all about your cauliflower florets. If you remove most of the stem from the floret, you will end up with a smooth consistency. If you leave the stems on your florets, you will end up with a slightly chunky homestyle type of mash. The milk needed in this mash is something that will always vary, depending on how much water your cauliflower retains. If needed at all, I suggest adding in your milk 1 tbs at a time. I often find that I don’t end up needing to add in any additional liquid at all. I recommend topping this mash with plenty of black pepper and shredded parmesan cheese.

ingredients:

2 - 10 oz. bags fresh cauliflower florets (approximately 1 head cauliflower)

4-5 russet potatoes

1 stick butter, softened

milk or unsweetened plain almondmilk (add as needed 1 tbs at a time)

salt & pepper to taste

parmesan cheese (optional)

directions:

Add potatoes and cauliflower florets to a large pot of water. Bring to a boil and cook until a fork can easily be inserted through the potatoes (approximately 30-45 minutes, depending on the size of your potatoes). The cauliflower will cook quicker than the potatoes and should remain in the boiling water until the potatoes are cooked through.

Remove from heat and use a colander to strain the water from the potato cauliflower mixture.

Add cooked potatoes, cauliflower and softened butter to a large mixing bowl and beat mixture on high speed.

If needed, add milk 1 tbs at a time until desired consistency is reached (the cauliflower tends to retain water and often milk will not be needed)

Salt and pepper to taste.

Continue to beat mixture on high until light and fluffy!