This may not be your grandma's classic mash, but it's no less tasty or satisfying. The recipe works a full pound of fresh cauliflower into the mix and is mashed with extra-virgin olive oil instead of butter. The result is a flavorful mash that is lighter on the appetite (and the waistline) than traditional potatoes, with the healthy upsides of nutrient-packed cauliflower. A drizzle of olive oil and pinch of fresh herbs just before serving makes a pretty finish.
Course
Side Dish
Prep Time20minutes
Servings8cups, enough for 8 to 10 people
AuthorKatie Morford
Ingredients
3poundsrusset potatoes
2medium cloves garlic
1teaspoonkosher salt,plus more for salting the cooking water
16ouncesriced cauliflower,such as Sprouts Pearled Cauliflower (see notes)
1/3cupSpectrum extra-virgin olive oil,plus more for garnishing
Black pepper
1to 2 teaspoons finely chopped fresh chives
1to 2 teaspoons finely chopped fresh dill
Instructions
Peel the potatoes and cut each one into 6 to 8 pieces that are uniform in size. Put potatoes and garlic in a large pot. Cover the potatoes by 2 inches with cold water, and add enough salt so the water tastes pleasantly of the sea (2 to 3 teaspoons). Bring to a boil over high heat.
Boil the potatoes until you can easily slide a knife into the center of one. A few minutes before you think the potatoes are done, add the cauliflower to the water. Cook for 3 minutes. Ladle off 1 1/2 cups of cooking water and drain the potatoes and cauliflower into a colander. (Total cooking time varies from 15 to 30 minutes depending on the size of the potatoes).
Add the potatoes and cauliflower back into the pot along with the olive oil, 1 cup of cooking water, 1 teaspoon salt, and freshly ground black pepper to taste. Mash the vegetables with a potato masher (or using your preferred method) until smooth. Taste and add more cooking water or salt as needed for desired taste and consistency.
Transfer to a serving dish and drizzle a few teaspoons of olive oil over the top along with a few pinches of chives and dill.
Recipe Notes
You can make your own riced cauliflower by pulsing cauliflower florets in a food processor fitted with a metal blade until chopped into tiny, fairly uniform pieces. One-half large cauliflower is about 1 pound of riced cauliflower.