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Spicy mashed potatoes and cauliflower
  • 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
  1. Place potatoes and 2 teaspoons of salt in a large heavy saucepan and 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.
  2. Meanwhile, bring a pot of water to a boil, add 3 tsp of salt, cauliflower, and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
  3. Meanwhile, 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.
  4. Drain potatoes and return to hot saucepan. Add milk mixture, 1/4 cup Molli Mexico City sauce and pepper; mash with a potato masher to desired consistency. Season with salt and keep warm, covered.
  5. Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/4 cup Molli Mexico City sauce and 3 tablespoons butter in a food processor until it's a chunky purée.
  6. Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Garnish with chopped chives and serve. Provecho!
Recipe Notes

Bring out the sweetness of cauliflower by roasting for 25-30 min at 375.