A little while back, we decided to play with adding vegetable ingredients (namely cabbage) into Mashed Potatoes. We started doing this because it helped retain the texture and flavour of mashed potatoes (which our pure mashed potato substitutes…Parsnips, Turnip, Cauliflower, and Celery Root…sometimes struggle to do). Anyway, we decided to try changing up the ingredients from our original Sneaky Mashed Potatoes, and this time add in some cauliflower. With this version, you get more of the cauliflower flavour coming through (delightful), whereas our original version really masked the presence of the cabbage almost entirely.
We served this with Porcini Worcestershire Venison Tenderloin and Shaved Brussels Sprouts!
Time: 30 Minutes
Ingredients (for two servings)
- 1 Russet Potato
- 1/4 Head of Cauliflower
- Milk
- Butter
- Salt
- Black Pepper
Method:
- Wash and cut your ingredients, and put them into a pot.
- Add water, and bring everything to a boil.
- Boil until your cauliflower and potato are soft enough to pierce with a fork.
- Drain the water, and put your potatoes and cauliflower back into the pot.
- Add in some butter, milk, salt, and pepper, and mash! Go easy on the milk at first, since the cauliflower has more water in it than you’re used to when making mashed potatoes, and these potatoes absorb the milk half as well as full potato mashed potatoes. Then, add more milk/butter incrementally as needed to get to your desired consistency.
- Heat your mash, stirring occasionally to get it back to a hot temperature and to boil off any excess water/milk in the pot.
- Plate, devour, and enjoy!
