Description
Cauliflower Potato Mashers are a healthy, delicious and satisfying side dish. Perfect for weekdays and holiday meals!
Ingredients
Scale
- 2 large russet potatoes, peeled and cut into large 2 inch dice
- 1 small head of cauliflower, or 1/2 large head, cut or torn into large floret pieces
- 1/2 cup of milk
- 1 stick of butter
- 1–2 teaspoons of kosher salt
- freshly ground pepper to taste. You can use white pepper if you don’t like seeing the dark pepper in the mashers.
Instructions
- Fill a large stock pot or dutch oven about 3/4 full with water and place on the burner. Add the potatoes and cauliflower pieces to the water, then turn the burner on to high.
- Once the water comes to a boil, reduce the heat to medium high so you have a slow boil. Cook for about 15 minutes until the potatoes and cauliflower are soft enough to be easily pierced with a fork, but not mushy. Turn off the heat.
- Drain the veggies and place back in the pan. Add the milk, butter, 1 teaspoon of salt and 1/2 teaspoon of pepper to the pan and mash with your potato masher. These mashers will be “rustic” in style, meaning they will not be super smooth. But they will be super delicious.
- Taste for salt and pepper, add more milk if necessary to get the consistency you like. Transfer to your serving dish and enjoy!
Notes
I don’t recommend using a mixer or food mill for these mashers because of the high water content of the cauliflower, your mash will be too watery. Which is not a good thing!
