Creamy Herbed Mashed Cauliflower and Potato Mix

• 1 head cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Salt, to taste
• Pepper, to taste

Steps

1. 1 In a large pot, combine cauliflower and potatoes with enough water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes.
2. 2 Drain the vegetables and return them to the pot.
3. 3 Add milk, butter, and garlic to the vegetables.
4. 4 Mash with a potato masher or blend with an immersion blender until smooth.
5. 5 Stir in parsley and chives.
6. 6 Season with salt and pepper to taste.

Equipment

• Large pot
• Potato masher or immersion blender

Variations

• Add grated Parmesan for a cheesy twist.
• Incorporate roasted garlic for a sweeter flavor profile.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute fresh herbs with 1 teaspoon dried mixed herbs.

Pairings

• Grilled salmon
• Roasted root vegetables

Nutrition

Tips

• For extra creaminess, add a splash of heavy cream.
• Reserve a bit of the cooking water to loosen the mash if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with additional milk or cream.

Serving Suggestions

• Pairs wonderfully with roasted chicken or grilled fish.
• Serve alongside a crisp green salad for a complete meal.

FAQ