Cauliflower Mashed Potatoes

A few weeks ago, we joined some friends at their house for a little dinner party.  The hostess did an amazing job preparing salmon and served delicious mashed potatoes as a side.  We couldn't get enough of them!  My son literally ate three helpings, which I was okay with after I heard they had cauliflower in them.  A whole head of cauliflower!  I've since made them myself twice and thought I'd share the brilliance with you.  Make a large batch and use the leftovers for this recipe.  I've actually done this before, but used broccoli.  Neither broccoli nor cauliflower alter the taste much, but the green mash looks a bit less appetizing than the white.  I've also heard that spinach works well, but haven't tried that yet.

1 head cauliflower, chopped into medium-sized pieces

4-6 russet potatoes, peeled and chunked

2-4 Tbsp butter

1/2 -1 tsp salt

1/2 tsp pepper

1/4 - 1 cup milk (I love using up cream or half and half combined with milk to make it extra creamy)

sour cream, optional

3-4 cloves garlic, minced, optional (use at your own risk . . . apparently I really like garlic and 4 cloves is a lot!)

Place potatoes in a large pot of salted boiling water.  Return to a boil, then reduce heat and cook until potatoes are soft throughout, about 10 minutes.

Meanwhile, steam cauliflower until easily pierced with a fork.  I use a metal steamer on the stove.  You could also do it in the microwave, putting a bit of water in the bottom of a microwave-safe bowl and cooking until the cauliflower is all soft.

Once finished cooking, drain the cauliflower and potatoes and place in a large bowl.  Add butter, salt, pepper, sour cream and garlic.  Add just a bit of milk and beat on medium-high.  Add more milk until you reach the consistency you want.  Serve warm and enjoy!