Made with half the potatoes, this light and fluffy mash tastes like the real deal.
To top it all off, fresh chives add an bright, oniony bite.
Why Add Cauliflower to Mashed Potatoes?
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Let’s face itgetting the recommended servings ofvegetablesevery day can be a chore.
Cover and reheat on the stovetop over low heat, stirring occasionally, until hot throughout.
Adjust the texture with an extra splash of buttermilk if needed before garnishing and serving as directed.
It also makes a great topping forshepherd’s pie.
Reduce heat to medium; cover, and simmer until fork-tender, 15 to 20 minutes.
Drain potatoes and cauliflower:
Drain; return to Dutch oven.
Cook over medium until no liquid remains, about 1 minute.
Add buttermilk and remaining 1/2 teaspoon salt; fold until combined.
Top with remaining 1 1/2 teaspoons butter.
Garnish with chives and pepper.
Then proceed with mashing with the potatoes as directed.
Food processors can easily overwork potatoes or cauliflower, possibly resulting in a gummy texture.
For this reason, we prefer mashing this mixture by hand.
This will help achieve the thickest, creamiest texture.
