Cauliflower Mashed Potatoes
Mashed potatoes are nice to play with now and then. They make a good canvas for a variety of flavours. Being the starch lover that I am I make them often and try to vary them once in a while, this time with cauliflower and a little steamed kale.
I cooked the potatoes together with the cauliflower (you can cook them separately if you wish) to save on washing another pot. When they were cooked I mashed them together and added a little chopped, steamed kale. I prefer to mash the potatoes by hand with a potato masher rather than whip them with a mixer, I like the texture better. You can enrich the potatoes with butter and sour cream or leave plain and vegan, it’s up to you.
The recipe calls for a roasted garlic clove, assuming that you have some ready in the fridge. It is a good idea to roast a head or two of garlic and keep them in the fridge covered with oil so you can have them ready when you need them. It seems like too much trouble to get the oven on for just one clove.
5 brown skinned potatoes
1/2 medium cauliflower
1 large garlic clove, roasted
4 kale leaves, stems removed, chopped
2 tablespoons butter or olive oil, optional
1/4 cup sour cream, optional
Salt and pepper
To roast the garlic drizzle it with a little olive oil and place in a small dish. Roast in a 400℉ oven for 20 minutes until done. Squeeze out the garlic cloves and keep in a glass jar covered with oil.
Steam the kale over boiling water, then set aside.
Peel and cut the potatoes into chunks.
Chop the cauliflower into small florets or pieces.
Place potatoes in a pot, cover with water by a couple of inches, add 1 teaspoon salt and bring to a boil.
Lower heat to a steady simmer and let cook 10 minutes partially covered.
Add the cauliflower and continue cooking until both the potatoes and cauliflower are fully cooked.
Drain the water keeping 1 cup for mashing the potatoes.
Add butter, salt and sour cream and mash with a potato masher until smooth, adding potato water if needed. Alternatively, use just the potato water to mash.
Mash the roasted garlic clove and add it in.
Add the steamed kale and mix it in.
Use the potato water to adjust the texture of the potatoes.
Serve immediately or cover and reheat later.