Garlicky Mashed Potiflower (potato & cauliflower)

1
Sasha Kamen

By
@roaming

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Method:
Stove Top

Ingredients

Add to Grocery List

  • 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

How to Make Garlicky Mashed Potiflower (potato & cauliflower)

Step-by-Step

  1. Peel the potato and dice coarsely. Cut the cored cauliflower into small pieces. Place both in a pot and barely cover with water.
  2. Bring to a boil. Cover and reduce heat. Simmer 20 to 25 minutes until very tender. Drain and save 1/3 cup of the liquid.
  3. Smash 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.
  4. Return 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.
  5. HINT: 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.

Printable Recipe Card

About Garlicky Mashed Potiflower (potato & cauliflower)

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




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