Potato Cheese And Cauliflower Mash Recipes

POTATO AND CAULIFLOWER MASH (MAKE AHEAD)

Steps:

• Preheat the oven to 220C/420F.
• Spread the cauliflower out on a baking tray in one layer and drizzle with the olive oil. Roast for 15 to 20 minutes or until the cauliflower is golden and almost caramelised.
• At the same time, boil the potato chunks until they are soft (about 15 minutes). Also warm the milk in a small saucepan with one of the thyme sprigs or the dried thyme.
• Put aside a small handful of the roasted cauliflower florets. Then put the rest into the bowl of a food processor and blend with a bit of the warm milk (thyme sprig removed!).
• Add the potato, butter, cheese and as much of the rest of the milk as you need to blend to a smooth puree.
• Finally, grind in plenty of salt and pepper and blend for a couple more seconds.
• Scrape the mash into a nice serving dish. Top with the reserved cauliflower florets, a sprinkle of fresh thyme leaves (if using fresh) and a drizzle of olive oil.

POTATO AND CAULIFLOWER MASH

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.

POTATO AND CAULIFLOWER MASH

Steps:

• Boil potatoes, cauliflower and garlic until tender.
• Drain well. Mash with rest.
• Re-heat if needed.
• YUM!

CAULIFLOWER CHEESE MASH WITH THYME

Steps:

• Put the potato in a pan of salted water and bring to the boil. Add the cauliflower and boil both vegetables until tender. Meanwhile, heat the milk with the butter, thyme and cheese. When the veg is ready, drain well and blitz in a food processor.
• Gradually add the milk mixture (remove the thyme) until you get a smooth, thick purée. Season with salt, pepper and nutmeg. Serve with sausages, if you like.

POTATO CHEESE AND CAULIFLOWER MASH

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.