Potato-Cauliflower Mash

I was late to the whole ‘cauliflower as a substitute’ craze. I recall a friend a years ago recommending that I make cauliflower mashed ‘potatoes’ instead of traditional mashed potatoes. She told me I wouldn’t be able to tell the difference. Being the potato lover that I am, I knew in my heart that that just wasn’t possible. 

But then I came across a recipe that called for half potatoes and half cauliflower. Given that I like cauliflower far more now than I ever have, I thought this was something I should try.  I decided to adapt my go-to potato recipe, Party Potatoes, but use equal parts cauliflower and gold/butter potatoes. 

The potatoes, cauliflower and rosemary all cook in the same pot. Once fork-tender, I use a potato ricer to mash them. I find that the ricer (resembles a large garlic press) adds air to the mixture and also prevents me from over mixing. You can also use a mixer or mash by hand. Then I add some butter, olive oil, a bit of half and half and some herb goat cheese. If you can’t find an herb goat cheese, you could substitute traditional Boursin cheese (so you still get some herbs) or a plain goat cheese.  

One of the great things about this recipe is that you can make it ahead of time (up to two days in advance) and transfer it to an oven-safe baking dish. Refrigerate it until you’re ready to cook and then heat it in the oven. This technique turns out an amazing mash every time – whether it’s all potatoes or a combination of potatoes and cauliflower.  And, you can do the clean up long before your guests arrive.

Don’t worry about this dish having a strong cauliflower taste – I didn’t find that at all. There’s a subtle flavor but mostly it just tastes like you’re eating really good mashed potatoes. But with fewer carbs and who doesn’t like that idea, especially during the holiday season?