Venison Meatloaf
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 our Butter Olive Oil to make them a bit less sinful.  

3 large russet potatoes, peeled

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*

1/2 teaspoon pepper

Salt to taste

2-3 tablespoons fresh chopped chives

 

Cut the peeled potatoes in 2 inch chunks and place in cold water while cutting the rest.  Cut the cauliflower in similar shapes. 

 

Bring a large pot of water to a boiling.  Add enough to taste like sea water, about 1/2 to 1 tablespoon.  Drain the potatoes and add them to the water along with the cauliflower.  Bring to a simmer and 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 broken into small pieces.  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.

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.