from our Food Editor, Katheryne Phillips
Are you bored of the same mashed potatoes every year? Try mixing it up
this Thanksgiving with creamy mashed potatoes with cauliflower and
Parmesan. The cauliflower add a robust and almost meaty taste to the
potatoes, and the cheese adds just the right amount of salty goodness.
Your family will love it, and it's a great way to sneak some extra veggies
into your kids' diet!
5-6 potatoes washed & peeled (I used creamy potatoes from Flora Bella Farms)
1 small head or about 1/2 lb of white cauliflower (I got my cauliflower from Weiser Farms)
2 tablespoons of butter
2 tablespoons of heavy cream
3/4 cup freshly grated Parmesan cheese
Chives for garnish (I use Humble Seed Chives from my own garden)
Potato masher or ricer
oven safe glass dish greased with butter or oil
Preheat the oven to 400F
Bring a large pot of
water to a boil. Heavily season the water with salt. Chop the potatoes
and the cauliflower into 1 inch size pieces. Once the water is boiling
add the potatoes and boil for 3 minutes, then add the cauliflower and
boil for another 8 minutes or until the potatoes are fork tender. Once
the veggies are all soft drain the water by pouring the pot into a
strainer. Once the water is drained dump the veggies back into the pot
and start mashing. Add the cream, butter, and Parmesan to the mix and
whip it all together until creamy. Salt and pepper to taste.
Pour the creamy mixture into an greased oven safe dish and bake the
dish for 12-14 minutes. The potatoes should be browned on the top, and a
bit bubbly from the cheese. Remove from the heat, and garnish with
chives. Allow to cool for a few minutes before serving. Then enjoy this
hearty take on this classic dish.