~Sunday, February 23, 2014
In the days of old, mashed potatoes were only served as a side dish to hearty meat entrées in restaurants. However, much to my delight these days, lighter dinner selections of fish entrées, such as sea bass, or salmon, also come served alongside creamy mashed potatoes. With a great desire to bring this new trend home to my own dinner table—without straying from healthy eating habits!—I was enthused to learn, and eager to share this mashed potato recipe my mother conjured up in the attempt to get my dad to eat more vegetables. Much like my Cauliflower and Potato Soup blog last May, these two ingredients are partnered up—creating a creamy, dreamy dish, and producing a guilt-free “pass of mash” around the table for second helpings.
Ingredients (Serves 6 to 8)
1 large cauliflower head, cut into small florets
4 medium Yukon gold potatoes, peeled and quartered
3 tablespoons butter (softened)
½ cup freshly grated Parmesan cheese
½ teaspoon salt, plus salt and freshly ground pepper to taste
Place potatoes and cauliflower in a large pot, cover with water and bring to a boil. Reduce flame to medium-low, add ½ teaspoon of salt, and cook until ingredients are soft, about 20 minutes. Completely drain water (leaving ingredients in the pot), and use a potato masher to break down potatoes and cauliflower to a creamy consistency (without over-mashing) retaining a small portion of chunks. Place butter in the pot, and allow it to melt before mixing butter with the other ingredients (to avoid over-mashing, as well). Lightly mix in Parmesan cheese; season with salt and freshly ground pepper to taste.