Cauliflower Mashed Potatoes
September 13, 2016
One evening while I was eating Mashed Potatoes alongside some Roasted Cauliflower, the taste of the two married together was so delicious I just had to create a recipe for it. This combination brings a whole new level of flavor & nutrients to Mashed Potatoes. It's also a clever way to sneak precious veggies into your kid's diet. They can't see the cauliflower & so they'll devour this just as though they were eating regular Mashed Potatoes!
Yield: Approximately 12 - 1 cup servings
1 Prepare potatoes using my Crock-Pot Mashed Potatoes recipe (find it in the Potatoes category) or use your own favorite mashed potato recipe.
2 While potatoes are cooking, roast the cauliflower florets (see my Roasted Cauliflower recipe in the Vegetables & Beans category).
3 Place Roasted Cauliflower florets in a bowl & cut up fairly small with a knife.
4 Mash the cut up florets, they will not be smooth like mashed potatoes, just smashed up a bit.
5 Add mashed florets to your prepared mashed potatoes & stir till well combined.
6 If too thick, thin out with a little milk. Taste, adjust salt & pepper if needed & serve.
Tips & Suggestions
1 If you're cooking this ahead of time to freeze or if you have leftovers:
a. Let cauliflower potatoes cool to room temperature.
b. Freeze in airtight containers, 1 cup per person is a general rule of thumb for serving size.
c. If you're planning to use within 1 to 2 days, store container(s) in the refrigerator.