Don’t get me wrong, I love love LOVE mashed potatoes. So much so, that when I was younger, I almost always ordered whatever had mashed potatoes as a side so I could ‘rank’ restaurants based solely on their mashed potatoes. But, a fair amount of butter and cream is needed to give potatoes flavor. In France, restaurants typically serve purée, which is essentially finely pureed potatoes loaded with butter and cream. They are normally amazing, but I can’t help but think about my arteries clogging as I eat them.
Therefore, I decided to lighten things up. This (almost) half-potato, half-cauliflower purée relies on the natural flavor and creaminess of the cooked cauliflower to season the potatoes. It takes a lot less added fat to make this a delicious side. The flavor of the cauliflower is definitely there, but is not overpowering so it goes well with any protein.
Cauliflower-Potato Purée
Servings: 6
Prep Time: 15 minutes
Cooking Time: 40 minutes
2 ¼ pounds (1 kilo) Yukon Gold potatoes, peeled and cut in half
2 pounds (900 g) cauliflower – about half a large head
2 tablespoons (30 g) unsalted butter, melted
¼ cup (60 ml) whole milk, warmed
Salt & pepper
Snipped chives for serving (optional)
In a large pot of salted water, place the peeled potatoes. Cover, bring to a boil and cook the potatoes for 20 minutes.
Cut the leaves and large stem off the cauliflower. Cut in half and add to the pot of boiling water and potatoes. Cover and let boil over medium-high heat for about another 20 minutes. The vegetables are ready when they are pierced easily with a fork.
Drain the potatoes and cauliflower. Put in the bowl of a stand mixer (or use a hand mixer. Add the melted butter, warm milk, 1 teaspoon salt and a little ground black pepper. Beat on high speed, scraping down the sides, until the purée is mostly smooth. Add more milk or salt if need be. You can make the purée ahead and reheat in a large saucepan before serving. Keep refrigerated in an airtight container for up to 4 days.
And bon appétit!
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