SWEET-POTATO-AND-CAULIFLOWER MASH
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add sweet potatoes and return to a boil, then reduce heat and simmer 8 minutes. Add cauliflower; return to a boil, then reduce heat and simmer until potatoes and cauliflower are very tender, 10 to 12 minutes. Drain and return vegetables to pot. Place over medium heat and cook, stirring, until a film forms on bottom of pot, 1 to 2 minutes.
- Combine milk, butter, nutmeg, and cayenne in a small pot. Bring just to a simmer. Add to cauliflower-potato mixture and mash. Season with salt and pepper. Serve immediately, or keep warm in a heatproof bowl set over a pot of simmering water up to 1 hour. Mash can be rewarmed by adding about 1/4 cup milk and stirring over low heat.
POTATO AND CAULIFLOWER MASH
Onion-flavored cheese adds great flavor, but you can also use cream cheese with chives. For even more buttery flavor, use Yukon Gold potatoes - simply cut 1-1/2 lbs. into 1-inch chunks to keep the cooking time down. This is a great way to get the kids to eat cauliflower!
Provided by JackieOhNo
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large pot, combine potatoes and cauliflower with enough cold water to cover by 2 inches or so. Over high heat, bring to boil. Cook until tender, about 20 minutes; drain.
- On medium speed, beat potatoes, cauliflower, cheese, butter, salt and pepper until smooth, about 2 minutes. Stir in chives.
Nutrition Facts : Calories 164.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 459, Carbohydrate 21.8, Fiber 3.4, Sugar 1.7, Protein 3.1
MASHED POTATOES WITH CAULIFLOWER
Provided by Ellie Krieger
Categories Potato Side Steam Thanksgiving Vegetarian Cauliflower Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- 1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
- 2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.
MASHED POTATO AND CAULIFLOWER GRATIN
Recipe for mashed potato and cauliflower gratin.
Provided by Gina Marie Miraglia Eriquez
Categories Potato Side Bake Thanksgiving Vegetarian Casserole/Gratin Cauliflower Fontina Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
- While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
- Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
- Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
- Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.
- Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).
- Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.
- Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.
POTATO CHEESE AND CAULIFLOWER MASH
This is another wonderful recipe that I found on one of the Ontario milk calendars and it's become a big favourite. To cut down on calories, you can substitute milk for the cream and it still tastes wonderful!
Provided by Irmgard
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes, cauliflower and garlic in a large saucepan of salted water.
- Cover and bring to a boil; simmer, covered, for about 20 minutes or until the vegetables are tender.
- Drain well; return vegetables and garlic to the pan.
- Set the pan over low heat and mash vegetables and garlic with whipping cream and butter.
- When the mixture is smooth, stir in the cheese until it's melted.
- Add salt and pepper.
ROASTED GARLIC MASHED POTATOES AND CAULIFLOWER
A great way to disguise cauliflower! The kids and adults LOVE it! To roast garlic cut pointed end off bulb rub olive oil on wrap in foil and bake 375 for 1 hour.
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- boil potatoes and cauliflower together till tender.
- drain and mash potatoes,cauliflower,oil and butter.
- add rest of ingredients mix through.
- ENJOY!
Nutrition Facts : Calories 525.4, Fat 29.1, SaturatedFat 11.3, Cholesterol 40.1, Sodium 183, Carbohydrate 60.6, Fiber 9.4, Sugar 5.6, Protein 10
POTATO AND CAULIFLOWER MASH
Make and share this Potato and Cauliflower Mash recipe from Food.com.
Provided by Lori 13
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes, cauliflower and garlic until tender.
- Drain well. Mash with rest.
- Re-heat if needed.
- YUM!
Nutrition Facts : Calories 342.4, Fat 7.9, SaturatedFat 1.6, Cholesterol 5.8, Sodium 402.3, Carbohydrate 52.5, Fiber 8.3, Sugar 9, Protein 17.9
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- Place the potatoes in a large pot, then fill with enough cold water to cover the potatoes by 2 cm.Bring to the boil over a high heat, reduce the heat to medium/high and cook until the potatoes are tender. The potatoes are done when a fork can pass though the potato with no resistance and it should just slide off. When done drain the potatoes and return to the dry pot.
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