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Wednesday, November 21, 2012

Farmers Market Thanksgiving Recipe

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.


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