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!