The recipe is actually called Sneaky Mashed Potatoes
Basically I used 4 large potatoes to about 4 cups of cauliflower
Boil the potatoes for about 15 minutes
Then when there is about 7 minutes left, add the cauliflower.
Drain and mash like normal, using milk and butter.
You could hardly tell a difference.
I made them for Thanksgiving, along with these Deviled Eggs.
Yes it's going to be Christmas and I am just posting Turkey Day...
Ingredients:
- 3 medium/large red potatoes (about 3 cups), rinsed, eyes and rough skin parts removed (or you can peel the potatoes completely, but the skin is good for you!), cut into 1 1/2″ pieces.
- 3 cups cauliflower, rinsed, cut into 1 1/2″ pieces.
- 1/4 – 1/3 cup milk (you may need more depending on your preferred texture and you can substitute cream or half and half for a richer taste)
- 2-4 tablespoons butter (you may need more depending on your preferred texture)
- pinch salt, plus 1/2 – 3/4 teaspoon salt, to taste
- fresh-cracked pepper, to taste
Directions:
- Bring a large pot filled 3/4 full of water to a boil. Add pinch of salt and potatoes and cook for 17-20 minutes, until potatoes are fork-tender.
- When the potatoes have 7-8 minutes left of cook time, add the cauliflower. This will allow the potatoes and cauliflower to finish cooking at the same time.
- Drain potatoes and cauliflower in a colander. Add the potatoes and cauliflower back to the empty pot and put the pot back on the burner you were just using, but make sure it’s off. The residual heat will help the potatoes and cauliflower to dry out a bit. Let rest 2-3 minutes.
- Add 2 tablespoons butter, 1/4 cup milk, salt, and pepper to the pot and mash with a handheld potato mashed (or use a blender, immersion blender, or food processor for a smoother texture) till the vegetables are to your preferred texture. Add additional milk and/or butter till the mixture reaches your desired texture. Add additional salt/pepper till the mixture reaches your desired flavor.
- Enjoy!
No comments:
Post a Comment