Garlicky Mashed Potiflower (potato & cauliflower)

Sasha Kamen

By
@roaming

We laughingly call this dish "Potiflower!" It's perfect with broiled or grilled steak or rib roast.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Method:
Stove Top

Ingredients

1 clove
garlic, minced
1
small cauliflower, cored
1
large potato, yukon gold or russet
salt and pepper
1/3 c
reserved cooking liquid
grated parmesan cheese
minced chives

Step-By-Step

1Peel the potato and dice coarsely. Cut the cored cauliflower into small pieces. Place both in a pot and barely cover with water.

2Bring to a boil. Cover and reduce heat. Simmer 20 to 25 minutes until very tender. Drain and save 1/3 cup of the liquid.

3Smash the garlic clove with the flat side of a knife and mince. Add to the pot along with the reserved liquid and cook on medium heat until soft.

4Return potato and cauliflower to the pot and mash roughly with a potato masher. Season with salt and pepper and stir until heated through. Sprinkle with grated parmesan cheese and chives before serving.

5HINT: To freeze chives when you have more than you can use, make sure they are completely dry, chop them up to whatever size you want, spread them out on a flat pan or cookie sheet and put them in the freezer. When frozen, scoop them up and store them in a tightly sealed jar or a freezer bag. They will be nice and loose in the container and you can easily take out the amount you need for cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic
Other Tag: Quick & Easy