Cauliflower, potato and parmesan mash
Cauliflower, potato, and parmesan mash offers a creamy, lighter alternative to traditional mashed potatoes, featuring tender vegetables blended with rich parmesan. This simple side dish elevates any meal with its unique flavours and smooth texture.
Cook time 15 min
Prep time 15 min
Ingredients:
3 potatoes1/2 cauliflower
2 tbsp butter
3/4 cup grated parmesan cheese
Cauliflower, potato, and parmesan mash is a delightful twist on the traditional mashed potatoes. By incorporating cauliflower, this dish offers a lighter, yet still creamy and flavorful alternative, perfectly complemented by the richness of parmesan cheese. Perfect for any meal, this side dish will elevate your usual dinner menu.
Instructions:
- Peel the potatoes and cut them into evenly sized chunks.
- Remove the green leaves and thick stalk from the cauliflower. Break the cauliflower into florets.
- Place the potato chunks into a large pot and add enough cold water to cover them. Add a pinch of salt.
- Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook the potatoes for about 10 minutes.
- Add the cauliflower florets to the pot with the potatoes and continue cooking for another 10-15 minutes, or until both potatoes and cauliflower are tender when pierced with a fork.
- Drain the potatoes and cauliflower in a colander, shaking off as much water as possible. Allow them to drain for a minute to remove excess moisture.
- Return the drained vegetables to the pot, or place them in a large mixing bowl.
- Add the butter to the hot vegetables. Let it melt, then add the grated Parmesan cheese.
- Using a potato masher or an immersion blender, mash the potatoes and cauliflower together until you reach your desired consistency. For a smoother mash, you can use a hand mixer or blender.
- Season generously with salt and pepper, then taste and adjust seasonings as necessary.
- Transfer the mash to a serving dish. Optionally, you can garnish with a sprinkle of grated Parmesan cheese or a few pats of butter on top.
With this simple yet delicious recipe, you can easily create a comforting and nutritious side dish that pairs beautifully with a variety of main courses. The combination of cauliflower and potatoes results in a wonderfully creamy texture, while the parmesan cheese adds a savory depth of flavor. This Cauliflower, Potato, and Parmesan Mash is sure to become a favorite in your culinary repertoire.
Cauliflower, potato and parmesan mash FAQ:
Both potatoes and cauliflower are done when they are tender and easily pierced with a fork. For best results, check after 10-15 minutes of cooking after adding the cauliflower to the pot.
Yes, you can make the mash ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pot over low heat or in the microwave, adding a splash of milk or broth for extra creaminess.
If you need a substitute for Parmesan cheese, try using grated Pecorino Romano or nutritional yeast for a dairy-free option. Both will add a unique flavor to the mash.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the mash in a sealable bag or container for up to 2 months.
For a creamy mash, use starchy potatoes like Russets or Yukon Golds. These varieties will give the best texture and flavor when combined with cauliflower.
Tips:
- For an extra smooth mash, use a potato ricer or food mill.
- If you prefer a lighter dish, substitute some or all of the butter with olive oil.
- Experiment with adding garlic or herbs like chives, parsley, or thyme for additional flavor.
- Make sure to drain the vegetables well to avoid a watery mash.
Nutrition per serving
4 ServingsCalories 260kcal
Protein 10g
Carbohydrates 33g
Fiber 5g
Sugar 3.43g
Fat 11g
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