How to prepare mashed potatoes and cauliflower
Mashed potatoes with cauliflower combined with some fresh chives makes a seemingly ordinary side into something new and tasty.
We Brits love mashed potatoes, well this one does. It is the most common of all comfort foods yet we still find many differences in the ingredients and preparation of this plain ole side.
Smashed potato: roughly mashed often with the addition of olive oil and herbs.
Creamed potato (pomme purée): mashed very smoothly with the addition of butter and cream or milk.
Mashed potatoes: mashed (a bit lumpy) with the addition of butter and cream or milk.
The wonderful thing about mashed potatoes is that you can flavor them with herbs, different cheeses, sour cream and even other vegetables as with our recipe for mashed potatoes and cauliflower. You normally serve them up as a side dish or over the top of casseroled vegetables or meat to make a cottage pie and what about a potato croquette: simply roll chilled mashed potato in breadcrumbs and fry.
We have mashed potatoes often in our house because they are great to prepare ahead of time and to create readymade meals for freezing. Your mashed potato will keep in the fridge for up to 5 days.
The best potatoes to use for mashed potatoes
Yukon Golds are the ideal potato for mashing and according to Hunker.com, are not difficult to grow. Moderately starchy and more flavorful than russets, Yukon Golds yield a creamy yellow mash with a naturally buttery taste. Of all of the varieties of potatoes, Yukon Golds have the most uniform and densest flesh and don’t become watery, mushy, or grainy when cooked. Another bonus is their size; you can boil smaller Yukon Golds whole, which prevents the absorption of water, the bane of a fluffy mashed potato.
To avoid too much water in your mashed potatoes, the trick is to drain them well then put them over a low heat to aid the evaporation of any excess water before adding butter, milk or cream.
Mashed potatoes and cauliflower – serves 3 – 6
- 1 lb potatoes, peeled and cut into 1 inch pieces
- 1 lb cauliflower florets
- 3 tablespoons sour cream
- 2 tablespoons butter, softened
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh chives, finely chopped
- Place potatoes and cauliflower in a medium sized saucepan and cover with cold water about 2 inches above the vegetables. Lightly salt.
- Bring to a boil over a high heat. Reduce heat to a medium and simmer until tender – about 20 minutes.
- Drain and return the vegetables to the pan. Cook over medium – high heat, stirring often until dry – about 3 minutes.
- Mash the vegetables with a potato masher. Add sour cream and butter. Mash the potatoes until smooth.
- Stir in the salt and pepper.
- Transfer to a large serving bowl and sprinkle with the chives.