Real Recipes From Real Home Cooks ®

garlicky mashed potiflower (potato & cauliflower)

★★★★★ 1
a recipe by
Sasha Kamen
Dallas, TX

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

★★★★★ 1
serves 4
method Stove Top

Ingredients For garlicky mashed potiflower (potato & cauliflower)

  • 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)

  • 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.

Categories & Tags for Garlicky Mashed Potiflower (potato & cauliflower):