I would never have thought of mashing cauliflower, let alone adding it to mashed potatoes. But I was at a fancy banquet recently, wondering what was lending such a subtle flavour to the mashed potatoes, and the banquet organizer told me that the chef had told her it was cauliflower. Genius.
The chef wasn’t about to reveal his recipe though, so I had to make up my own. The chives are my own addition, for a touch of green and even more flavour. Served it up last Saturday and BFF Berns said it was the best mashed potatoes she’d ever had. Then again, she could be biased. So try it yourself and see if you agree.
4 large russet potatoes
1 head cauliflower, green parts removed
1/2 cup whole milk, half and half, or table cream, warmed
1/2 cup butter, melted
Bunch of chives, chopped (save buds for garnish)
Salt and pepper to taste
Peel and quarter the potatoes and put in a heavy bottomed pot along with the cauliflower florets and enough water to come halfway up the sides of the pot. Cover and bring to a boil, then lower heat slightly and cook until soft (about 1/2 hr-45 mins).
Remove from heat and drain off the liquid, but leave a little bit in.
Mash with a potato masher. Stir in the warmed milk or cream, melted butter, and chives. (Are you drooling yet?)