Don’t be fooled.
Just because the word cauliflower is in the title, doesn’t mean it’s good for you. BUT, if you’re going to eat mashed potatoes, why not sneak in a little extra veggie? Typically I love traditional Thanksgiving dishes, and I have no hard feelings against plain old regular mashed taters. I just felt like mixing it up this year, and giving you guys another option. Juuuuuuuuuuuust in case.
Here’s the thing about mashed potatoes. I only make them once a year. Now. Why? Because they’re just too darn good, and I have no self control.
The secret to really good, light, and fluffy mashed potatoes is HOW you make them. Please please please do not put your potatoes in a food processor. This creates a thick and gummy consistency. In order to get that light and fluffy consistency, you need to use a potato masher, food mill, or my favorite, a ricer.
I like this ricer for a few reasons.
1. It’s small.
2. It’s easy to clean.
3. It’s easy to use.
Can’t really beat that.
After you’ve boiled the potatoes (and cauliflower in this instance), simply scoop some into the top of the ricer, squeeze down on the handle, and presto! You’ve got light and fluffy potatoes every time. Now you’re ready to add all the good stuff!
It’s rare that I have such a rich and decadent dish on my site, so enjoy it people.
In other news, I’m slightly freaking out that Thanksgiving is exactly one week away. I’m trying to be super organized, but of course I all of a sudden I feel like I have a million things to do, a thousand dishes to create, a hundred gifts to buy, and no time to do it.
Plus, I’m so tired because my almost 3 year old has decided that now is a good time to start waking up in the middle of the night, EVERY NIGHT, because she “needs her Frozen ring.”
Seriously? It’s 2am. Go to sleep.
Good thing it’s the time of year to reflect on what I’m thankful for. Middle of the night Frozen ring extravaganza’s? Not so much.
These Cauliflower Mashed Potatoes? Oh yes.
- 3 pounds yukon gold potatoes, peeled and quartered
- 1 head cauliflower, roughly chopped
- 4 tablespoons butter, melted
- 1 cup half and half
- 3 tablespoons olive oil
- 2 teaspoons salt (more to taste)
- 1/4 teaspoon pepper
- 1) In a large pot, boil the potatoes and cauliflower until fork tender (about 15 minutes).
- 2) Drain potatoes and cauliflower and using a potato masher, food mill, or ricer, mash them in a large pot.
- 3) Add the melted butter, half and half, olive oil, salt, and pepper to the potato mixture. Add more salt to taste as needed.