Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

From Pamela Salzman

Serves: 6

Ingredients:

1 medium-large head of cauliflower, about 2 ¼ pounds, cut into florets (about 5 cups)

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces

kosher salt

2 Tablespoons unsalted butter (optional, but makes them taste better)

½ teaspoon of sea salt or to taste

Directions:

Place cauliflower, potatoes and a big pinch of kosher salt in a large pot and add enough water to come just below the top of the vegetables.

Bring to a boil over high heat and then lower to a simmer.  Cook until tender, about 15 minutes.

Drain cauliflower and potatoes and transfer to the bowl of a food processor fitted with the metal blade.  Add butter and salt and process until smooth.  Taste for seasoning and serve immediately.

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