Friday, April 9, 2010

Garlic Mashed Potatoes and Cauliflower

serves 4-6


These were so garlicky that the smell filled the whole house when I opened the tupperware to reheat them. Feel free to temper it. Or to embrace it!

1/2 head cauliflower cut into medium florets

3-4 medium russet potatoes, peeled and cubed

4 Tbs butter

4-6 cloves garlic, minced

1/3 C milk

Bring a large pot of water to boil and simmer potatoes and cauliflower until tender, 15-20 minutes. In the meantime, melt the butter in a small fry pan over medium-low heat and sauté the garlic 3-4 minutes until it begins to brown. Drain the potatoes and cauliflower, place them in the food processor with the milk and the butter/garlic and process until smooth. Salt and pepper to taste.

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