Servings: 8 | Prep Time: 10 | Cook Time: 20
Mashed cauliflower has an earthy, nutty flavor, we add potatoes because we love the combination but you can skip them if you are looking for a healthier alternative. We are all about eating healthy but we do not compromise in the flavor.
Mashed potatoes and cauliflower
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Side Dish
Cuisine:
Mexican
Servings: 7 people
Ingredients
- 2 lbs Potatoes; peeled and cut into 1inch cubes
- 5 tsp salt; divided in 2 tsp and 3 tsp
- 1 1/4 cups whole milk; divided in 3/4 cup and 1/2 cup
- 1 stick unsalted butter
- 1/2 cup Molli Mexico City Cooking Sauce
- 1/4 tsp ground black pepper
- 1 head Cauliflower; cut into 1 1/2″ pieces including stems and core
- 3 cloves garlic; smashed
- salt to taste
- 1 bunch chives chopped
Instructions
-
Place potatoes and 2 teaspoons of salt in a large heavy saucepan and generously cover with cold water. Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are fork-tender, about 15 to 20 minutes.
-
Meanwhile, bring a pot of water to a boil, then add 3 tsp of salt, cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
-
While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
-
Drain potatoes and return to hot saucepan. Add milk mixture, 1/4 cup Mexico City sauce and pepper; mash with a potato masher to desired consistency. Season with salt and keep warm, covered.
-
Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/4 cup Mexico City sauce and 3 tablespoons butter in a food processor until it’s a chunky purée.
-
Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Garnish with chopped chives and serve. Provecho!
