Thanksgiving is tomorrow and I know you probably have your menus all planned out already. But just in case you are still looking for ideas, I thought I’d post a quick recipe for my favorite way to make mashed potatoes. I basically just make mashed potatoes and add a whole head of cauliflower to the pot. It adds a deeper flavor dimension and is a little healthier than straight potatoes. I don’t think I’ll ever go back to mashed potatoes with just potatoes. Its not really a new concept, but its pretty amazing.
This recipe is pretty adaptable, too. You could easily make it vegan by leaving out the butter and using soy milk. You could also mix in all sorts of yummy things like cheese, roasted garlic, herbs, or spices. You could also make it even more decadent by using cream or buttermilk instead of milk.
Ingredients:
- 6-7 russet potatoes
- 1 head cauliflower
- 2 TBSP. butter
- 1/4 C. milk
- 1 tsp. salt
Directions:
1. Peel and chop the potatoes and add them to a large stock pot. Wash, trim, and chop the cauliflower and add to the stock pot. Fill the pot with cold water so that the veggies are covered. Bring to a boil and cook until the potatoes are soft.
2. Drain the water and add the butter, milk, and salt. Mash with a potato masher if you want chunky mashed potatoes and an immersion blender or electric egg beater if you want them to be smooth and fluffy. Taste and add more salt if needed. If its too dry, add another splash of milk.
