1. Recipes and Menus
  2. Recipes

CAULIFLOWER AND POTATO MASH

Change up your regular Sunday night mash by making cauliflower the star of the show. For a special presentation, garnish this creamy side dish with a sprinkle of paprika and some fresh microgreens.

Yield: Serves 4.

July 02, 2019

CAULIFLOWER AND POTATO MASH

Ingredients

  • 4 cups cauliflower florets
  • 2 cups cubed peeled russet potatoes
  • 1 clove garlic, peeled
  • 1/4 cup hot milk
  • 1 tbsp salted butter
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/8 tsp nutmeg

Directions

  1. Cook cauliflower and potatoes in boiling salted water until tender, about 15 minutes; drain.
  2. Place cauliflower, potatoes, garlic, hot milk, butter, salt, pepper and nutmeg in a food processor. Process, using an on/off motion, just until mixture is smooth. Do not overprocess. May be prepared in advance and left to stand for up to 1 hour.
  3. Reheat, covered, in a microwave-safe container in a microwave oven on medium just until heated through.
Nutritional analysis per serving:

121 calories, 3.6 g fat, 4.2 g protein, 19.9 g carbohydrate, 3.2 g fibre, 357 mg sodium

Pre-order your Thanksgiving feast

Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.

Order Now