Bold statement we know…but seriously they’re that good! Swap potatoes for cauliflower to get an extra serving of veggies.
What You Need
3 pounds yukon gold potatoes, peeled and cut into chunks
OR 2 heads (about 4 pounds) of Cauliflower
1 stick butter, cubed
2 tablespoons Tessemae’s Slow Roasted Garlic
1 cup half and half
Coarse salt and ground pepper
What To Do
Put the potatoes in a large pot, cover with cold water and add about a tablespoon of salt. Bring to a boil and cook until tender, about 12 minutes. Drain the potatoes and return to the pot. Turn the heat on low and cook for a few minutes, stirring, to get rid of any excess water in the potatoes. (A thin film will appear on the bottom of the pot when the potatoes are dry enough.)
Add the butter and Slow Roasted Garlic to the potatoes. Mash with a potato masher until all of the ingredients are combined. With the heat still on low, add the half and half, stirring and mashing until the cream is combined and potatoes are steaming hot. Season with salt and pepper.
For Cauliflower Mash: Follow the above recipe using 2 heads (about 4 pounds) of chopped cauliflower. Increase the cooking time to 20 minutes to make sure the cauliflower is very soft, and only add ½ cup of the half and half.