This recent experiment with Smashed Potatoes and Cauliflower was a wonderful surprise!
They were delicious (of course!) and also much easier than I expected! The boiling took the longest, but that didn't bother me much because I was just working on the rest of the meal while the water boiled.
Only thing I'd do differently next time is make more, a LOT more, for my growing, hungry family.
Not sure if I should take this as a compliment, but I was told that they were MUCH better than the school's.
Starting with about 3 cups of cauliflower florets, boil for 5-6 minutes.
Drain well, but do not rinse.
The hotter the cauliflower the easier it will mash.
Dry between layers of a clean dish cloth.
Remember, this is not supposed to be 'watery' mashed cauliflower!
Blend with 1 oz of softened cream cheese and 1/4 cup grated Parmesan.
There is also a chicken bouillon cube in the picture that never did dissolve,
so, truth be told, I ended up throwing it away.
Set aside while the potatoes finish cooking.
As for the potatoes, chop up 3-4 potatoes...the smaller the pieces, the faster they will cook.
I would never bother with peeling potatoes.
So many vitamins in the skins and they add some texture to the dish.
After boiling in salted water for about 15 minutes, drain and add them to the cauliflower.
Add 3 more ounces of cream cheese, 1 tbsp of minced garlic and a half stick of butter.
|This was the consistency I desired!|
Blend 'em all up together to desired consistency.
If you want them smoother, add milk just a tablespoon at a time until as creamy as you desire.
3 cups of cauliflower florets
4 oz of softened cream cheese - divided
1/4 cup grated Parmesan
3-4 baking potatoes - chopped
1 tbsp of minced garlic
Half stick of butter
Start two pots of boiling water, one for the cauliflower and one for the potatoes.
Once boiling, add the vegetables.
Boil the cauliflower for 6 minutes.
Drain, dry and blend with 1 oz cream cheese and Parmesan.
After 15 minutes, drain the potatoes, add to the cauliflower along with more cream cheese, garlic and butter.
Blend up and serve!
You may want to give serious consideration to doubling this recipe!