Mashed Cauliflower
Mashed cauliflower/Potatoes

Mashed potatoes are so, so good, but they're not entirely healthy, being high in carbs and butter.  I like this lighter version that uses half cauliflower, and I use our Butter Olive Oil to make them a bit less sinful.  

3 large russet potatoes

An equal volume of cauliflower florets (about 1/2 large head)

Salt

2 1/2 tablespoons Butter Olive Oil

1/4 - 1/2 cup almond milk or whole milk*

1/2 teaspoon pepper

Salt to taste

2-3 tablespoons fresh chopped chives

 

Peel and cut the potatoes in 2 inch chunks and place in cold water while cutting the rest to keep them from turning brown.  Cut the cauliflower to a similar size. 

 

Add enough salt to a large pot of water so it tastes like sea water, about 1/2 to 1 tablespoon.  Drain the potatoes and add them to the water along with the cauliflower.  Bring the water to a boil and reduce to a simmer.  Cook until tender when poked with a knife, about 18-20 minutes.  Drain and let sit a couple minutes to let more steam escape.

Mash or process* the cauliflower and potatoes in a food processor until fluffy and fairly smooth.  Add the Butter Olive Oil, pepper and half of the milk, and mash until smooth, adding more milk as necessary to get the texture you like.  Check to see if you need more salt and pepper.  Mix in the chives and sprinkle some on top.

Serve with an additional drizzle of Butter Olive Oil, au jus or gravy. 

* I use almond milk since it has a richer texture, but you can use any milk you like or even use cream. 

* I prefer using a food processor for most of the cauliflower (as much as I'm willing to fish out of the pot) to make it into a puree, and then I add the cauliflower puree to the potatoes and mash with a potato masher.  I like the texture best this way, but no matter which method you use, they'll taste good.