Mashed Potatoes and Cauliflower
Ingredients
- 2 pounds russet potatoes cut into 1 inch pieces
- 1 head of cauliflower cut into florets
- 1 ½ tablespoons salt
- 2 tablespoons chives plus more for garnish
- 1 cup milk warmed
- 2 tablespoons butter melted
- 1/3 cup sour cream
- Salt
- black pepper
Instructions
- Add the potatoes to a pot and add enough cold water to barely cover the potatoes and add the salt. Place over high heat and cover.
- Reduce to medium heat once the water comes to a boil and place cauliflower florets on top of the potatoes. Simmer for 15 minutes. Poke the potatoes and cauliflower with a paring knife and if it easily penetrates remove from heat.
- Once the potatoes and cauliflower are cooked, remove the cauliflower and drain into a colander and shake to remove excess water. Place the cauliflower into a blender.
- Drain the potatoes into a colander and shake to remove excess water. Return to the pot.
- Add the warmed milk, melted butter, and sour cream to the blender. Remove the feeder cap and place a clean dish towel over the lid. Puree the mixture until smooth. Taste for salt and pepper.
- Set the pot with the potatoes over medium heat to remove any excess moisture from the potatoes. After 2 to 3 minutes, remove from heat.
- Using a ricer or potato masher, mash the potatoes until no lumps remain. Add the cauliflower mixture and chives and stir to combine with a spatula. Taste for salt.
- Transfer to a large bowl and serve immediately or keep hot in a heat-proof bowl set over simmering water.
Notes
Leftovers can be stored for 3 days in an airtight container.
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