Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

Creamy garlic mashed potatoes with minced cauliflower and caramelized onions makes a delicious and healthy potato side dish.

Cauliflower Mashed Potatoes

Ingredients                                            Makes: 5 servings
4 medium red potatoes, cut in 1-1/2 to 2-inch equal sized chunks
2 to 3 garlic cloves, finely chopped
2 1/2 cups cauliflower, cut in florets
2 Tbsp plain unsweetened yogurt
2 Tbsp + 2 Tbsp milk
1 onion, diced
1 Tbsp butter + 1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
1/8 tsp sea salt
1/8 tsp ground black pepper

Instructions
Boil the potatoes. Clean the potatoes and cut out the “eyes” and any sore looking spots. Leave the peel on though, this way the potato doesn’t absorb too much water. Cut the potatoes into 1-1/2 to 2-inch square chunks, making all the pieces relatively the same size, this way all the pieces will cook evenly.

Transfer the potatoes to a medium-sized sauce pot and fill just enough drinking water to cover the potatoes. Finely chop the garlic cloves and transfer to the pot of potatoes. Cover and then bring the pot of potatoes to a boil over high heat. When the potatoes begin to boil, reduce the heat and simmer over low heat for about 10 to 15 minutes. Check the potatoes for tenderness by piercing with a fork. When potatoes are tender, remove from heat and drain through a large sieve, capturing the potatoes and the garlic. Transfer the potatoes and garlic back into the dry empty pot and put somewhere to cool with the lid off.

Steam the cauliflower. Clean a large head of cauliflower and then cut into large florets. Add 1/2 a cup of water to a large sauce pot and line with a steaming basket. Transfer the cauliflower to the steaming basket and bring the water to a boil over high heat. When the water begins to boil, reduce the heat to medium. Steam the cauliflower for about 8 to 10 minutes to make it really tender. If you don’t have a steaming basket you can steam it in a large non-stick frying pan that has a lid; just add 1/4 cup of water and a light sprinkle of sea salt. Check the cauliflower for tenderness with a fork. When cauliflower is cooked and tender, remove basket and transfer cauliflower to a large bowl to cool.

Prepare the potatoes. The potatoes should be cool enough that you can now remove the potato skins if you do not desire them in your dish. Mash the potatoes and garlic with a potato masher until smooth. Add two tablespoons of yogurt and two tablespoons of milk to the potatoes and mix well.

Prepare the cauliflower. Using a food processor, finely chop the cauliflower until it resembles a fine meal texture. Otherwise finely chop the cauliflower or mash it in a large pot similar to the potatoes. Stir the finely chopped or mashed cauliflower into the mashed potatoes. Add an additional tablespoon or two of milk if needed until the desired consistency is reached. The potatoes should be light and fluffy.

Caramelize the onion. Remove the outer onion skin and thinly slice and dice the onion. In a skillet or frying pan on low-medium heat, melt 2 tablespoons of butter along with 1 tablespoon of olive oil. Add the sliced onion to the pan and stir gently to coat with the butter and oil. Reduce the heat to the lowest setting and slowly cook the onions for about 20 minutes on low heat, stirring every 4 to 5 minutes to prevent burning. Cook the onions together, evenly distributed, but be sure not to overcrowd the onions though. They should be together but in a no more than a couple of layers with a few steam holes to release moisture.

Onions should start to soften and turn translucent; as well release liquid in to the pan after about 10 minutes. After about 20 minutes the onions should begin to break down and show signs of caramelization; whether you want to further caramelize your onions is up to you. When your onions are finished cooking, they can be deglazed by pouring a tablespoon or so of purified water into the pan. As the water bubbles, scrape up any jammy caramelization and stir it into the onions. Sprinkle onions with sea salt for taste, then transfer onions to the mashed potatoes and cauliflower and mix well. Taste test the potatoes and season with salt and pepper if desired.

Transfer potatoes to casserole dish. Grease a 10×10 or 10×12 deep casserole dish with coconut oil. Transfer the creamy cauliflower mashed potato mixture into the casserole dish. With a fork draw lines across the top of the potatoes for an attractive display. The casserole dish can be covered with a lid and stored in a fridge for up to 24 hours ahead of time before baking.
Melt butter. Melt a tablespoon or two of butter in a small pan over low heat. Poor the melted butter over the top of the potatoes evenly.

Bake the dish. Preheat the oven to 350 degrees F. Remove the lid and cook the mashed potato dish in a hot oven for 30 to 45 minutes. How long you cook it depends on whether the dish was refrigerated. Broil the top for just a couple of minutes at the end to form a light golden crust. Keep an eye on it to make sure you do not burn it! Serve warm and enjoy!

Recipe shared by: J. Marshall

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