There used to be a restaurant in the East Village that made mashed potatoes so delicious that I have no shame in saying that I bought take away containers of them more than once.
These may not be the same Southern style buttery potatoes but the added cauliflower adds a little something extra to these.
They were the perfect mate but would go with any type of roast.
prep 10 mins | cook 20 mins | total 30 mins | serves 4
- 1 cauliflower
- 4-5 large potatoes (I used red skin)
- 1/2 cup milk
- large knob butter
- salt + pepper
- In a medium pot of salted water, boil the cauliflower whole (upside down) until fork tender, and breakdown into small pieces.
- In another large pot of salted water cook the potatoes until fork tender. Drain both and combine in a pot with milk and butter and heat until the milk in warm. Mash until creamy.