Roasted Garlic Mashed Potatoes and Cauliflower with Parmesan
Easy and delicious, this is a great substitute for fat-laden mashed potatoes during the holidays or any time!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 head of cauliflower, washed, leaves and stem removed and broken or cut into florets (if florets are large, cut the florets into small 1-inch size pieces)
- 4 large russet potatoes, washed, peeled and cut into 1-inch cubes
- Large stock pot of cold water
- 2 heads of Roasted Garlic (see Roasted Garlic with Olive Oil recipe)
- 1/4 cup of shredded Parmesan cheese
- Salt
- Pepper
Instructions
- Prepare the cauliflower and potatoes per instructions above.
- Place cauliflower and potatoes in a large stock pot (I used one with a pasta insert), cover with water and add about a tablespoon of salt.
- Set pot on stove top and bring to a boil over high heat.
- Boil about 15 to 20 minutes until potatoes and cauliflower are fork tender.
- Remove from heat, drain water and return potatoes and cauliflower to the stockpot.
- In the meantime, remove garlic cloves from the Roasted Garlic bulbs and mash in a bowl with the back of a spoon.
- Add mashed Roasted Garlic to potatoes and cauliflower, season with salt and pepper and mash by hand with a potato masher.
- Taste and correct seasonings (salt and pepper).
- Add shredded Parmesan and mash with potato masher to combine until cheese has melted and is well-mixed in the potato/cauliflower mixture.
- Transfer to serving dish and serve immediately.
Notes
Leftovers keep well in the refrigerator for several days. Also, if making for a holiday meal, can be made a day ahead of time and reheated in the microwave, oven or stove top.
