Mashed Potatoes Cauliflower With Ginger Scallion Pesto Recipes

MASHED CAULIFLOWER AND POTATOES

Steps:

• Add potatoes and cauliflower in a large pot. Add the chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
• Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
• While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
• Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
• Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
• Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
• Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
• Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
• While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
• Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
• Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
• Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

MASHED POTATOES & CAULIFLOWER WITH GINGER SCALLION PESTO

Steps:

• In a large saucepan, combine potatoes, cauliflower and salt with enough cold water to cover.
• Bring to a boil and cook until potatoes are easily crushed with a fork (15-20 minutes boiling).
• Drain and mash with butter and milk until smooth (use just enough milk to make the mixture smooth) (about 1 minute of beating with an electric mixer).
• Warm potatoes over medium heat for 1 minute.
• Add pesto, and stir well.
• Season to taste with salt and pepper; serve.

PESTO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

GINGER SCALLION PESTO

Steps:

• To make pesto, combine all of the pesto ingredients in a food processor.
• Pulse on and off until mixture achieves a uniform consistency.
• Use immediately or store in a sealed container in the refrigerator for up to a week.

MASHED POTATOES WITH SCALLIONS

Steps:

• Preheat broiler.
• Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
• Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.

GARLIC MASHED CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

MASHED POTATOES WITH CAULIFLOWER

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.