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.
- 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
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!