Nov 18, 2011

Potato & Cauliflower Mash

Potato & Cauliflower Mash

Christmas (and Thanksgiving, but we don’t celebrate that here) is right around the corner.

I’m still surprised how fast these Christmases come and go and how much changes over a year. Seems that the older I get, the more changes. Or maybe that’s just me?

When I saw a basic recipe for cauliflower and potato mash in a supermarket magazine, I wondered what it would be like to mix that recipe with my mom’s mashed cheese potatoes. No dramatic changes or anything. I simply reduced the amount of cheese, added cauliflower and some coarse mustard.

It became the perfect side dish for us. Even Leonardo da Vinci said: “Simplicity is the ultimate sophistication“. He was right.

 

Ingredients:

2 pounds potatoes
1 medium head cauliflower
3 oz cheese (I used aged Gouda)
2 tbsp grainy mustard
1 oz butter
2/3 cup milk
salt and pepper

 
Directions:

Cut the cauliflower in small florets. Peel and rinse the potatoes.
Potato & Cauliflower Mash

Cut the cheese in small cubes and add it to the milk and set it aside.
Potato & Cauliflower Mash

Add salt to the potatoes and boil them for 15 minutes (depending on the size). Add the cauliflower, bring them back to a boil and give them another 8 to 10 minutes.
Potato & Cauliflower Mash

As soon as you add the cauliflower you put the milk on the stove. Add the butter to it and warm it over really low heat, until the cheese melts. Do not let it boil.
Potato & Cauliflower Mash

 
This way the cheese will release its fat and flavor the milk so you’ll get a more prominent cheese flavor than you would by just adding cheese to the mash.
 

As soon as the cauliflower and potatoes are done, drain the vegetables.
Potato & Cauliflower Mash

Pour the cheese milk in there, add the grainy mustard and mash it up. Add a little more milk if you think it needs it.
Potato & Cauliflower Mash

 
Season with salt, pepper and optionally a pinch of nutmeg. The nutmeg is really a Dutch thing.
 

Simple really is what works best.
Potato & Cauliflower Mash

Potato & Cauliflower Mash
Ingredients
    2 pounds potatoes
    1 medium head cauliflower
    3 oz cheese (I used aged Gouda)
    2 tbsp grainy mustard
    1 oz butter
    2/3 cup milk
    salt and pepper

Directions
    Cut the cauliflower in small florets. Peel and rinse the potatoes. Cut the cheese in small cubes and add it to the milk and set it aside.

    Add salt to the potatoes and boil them for 15 minutes (depending on the size). Add the cauliflower, bring them back to a boil and give them another 8 to 10 minutes. As soon as you add the cauliflower you put the milk on the stove. Add the butter to it and warm it over really low heat, until the cheese melts. Do not let the milk boil.

    As soon as the cauliflower and potatoes are done, drain the vegetables. Pour the cheese milk in there, add the grainy mustard and mash it up. Add a little more milk if you think it needs it.

    Season with salt, pepper and optionally a pinch of nutmeg.

Meal type: side-dish, vegetarian
Servings: 4
Copyright: © kayotickitchen.com

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    13 Comments »

    1. 1

      Nice! I made a similar recipe for the first time the other day and it went over really well. I like the differences in your recipe though and will definitely try them next time. Thanks Kay. I always really enjoy your recipes – keep it up.

      Tanya on Nov 18, 2011 @ 9:55 pm Reply
    2. 2

      Oh I love the idea of adding grainy mustard! This is making me tremble.

      Bev Weidner on Nov 18, 2011 @ 10:41 pm Reply
    3. 3

      I love that the cheese will release its fat and flavor the milk…can IO just say SOLD!

      Rhonda on Nov 19, 2011 @ 5:25 am Reply
    4. 4

      I used your idea last night to go with some chicken apple sausages. We’re not using dairy so I already had a vegan cheese sauce made (with garlic, cashews, and various veggies), and I had sweet potatoes I wanted to use, so I threw in white potatoes, sweet potatoes, and orange cauliflower, plus the “cheese” sauce. I added some extra mustard (the cheese sauce already had some in it) and extra salt and pepper, and it was delicious! Thanks for the idea–it was really timely for me.

      Abigail (aka Mamatouille) on Nov 19, 2011 @ 5:57 pm Reply
    5. 5

      Some roasted garlic?
       

      Jack on Nov 20, 2011 @ 10:40 pm Reply
      1. I’m game :)

        Kay on Nov 28, 2011 @ 3:47 pm Reply
    6. 6

      This is SO good! Way better than normal mashed potatoes (and that’s saying something) My only problem is that I’m making this ahead of time for tomorrow’s Thanksgiving dinner, and I can’t stop eating it.

      Laura on Nov 24, 2011 @ 2:22 am Reply
    7. 7

      do I have to use the aged gouda? if so where can I get this cheese?

      Ashley on Nov 24, 2011 @ 2:54 am Reply
      1. You can use whatever kind of cheese you like and I have no idea where you can buy Gouda cheese.

        Kay on Nov 28, 2011 @ 3:45 pm Reply
    8. 8

      THANK YOU this was such a hit at the Thanksgiving pot-luck dinner we had in Boston with my friends. Truly a treat, light, fluffy, and super-easy to make. I added boursin cheese and a bit of fried shallots & garlic because I didn’t like the mustard seeds the local store carried, but the result was fantastic. Again thanks so much for sharing, you rock!!!

      Sasha on Nov 28, 2011 @ 3:10 pm Reply
      1. Ohhh Boursin… I like that idea. A lot. I’m a Boursin addict :)

        Kay on Nov 28, 2011 @ 3:45 pm Reply
    9. 9

      love love love! our family loves cauliflower potatoes and cheese so this was perfect for thanksgiving. it was a hit. thank you for all of your delicious recipes! 

      Terry on Dec 16, 2011 @ 7:48 pm Reply
    10. 10

      Actually Nutmeg is NOT Dutch at all..we use Mace.

      Alice on Dec 6, 2017 @ 7:07 am Reply

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