Cauliflower/carrot/potato Smash |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I based this on a recipe link I saw. I never pulled the recipe, but wanted to give it a shot anyway, so I did using what I had on hand last night. Really fabulous result - this will stand in for mashed potatoes at our house more often than not now. Read more . Went over really well with the kids too, they gobbled it up - what more can I ask for?? Ingredients:
1 head fresh cauliflower |
3/4 cup roasted carrot puree** (or 3-4 med/large carrots boiled) |
1 pouch instant mashed potatoes (i used betty crocker brand, cheesy roasted garlic) |
1 small shallot, finely grated |
1 tablespoon butter |
2 tablespoons light sour cream |
2 tablespoons light cream cheese |
salt & pepper to taste |
Directions:
1. Cut the cauliflower into florets and cook* until tender.
2. {If you are cooking carrots also, (not using puree) peel carrots, cut into small pieces and cook* until tender.}
3. Meanwhile, prepare the instant potatoes according to package directions, omitting butter.
4. Cover prepared potatoes and set aside.
5. Once cauliflower (and carrots) are tender, drain and return to hot pot.
6. Finely grate a small shallot into the cauliflower.
7. Add butter, light sour cream and light cream cheese.
8. Mash everything thoroughly with handheld potato masher.
9. If using roasted carrot puree (instead of cooked carrots) add the puree to the mashed cauliflower mixture.
10. Add prepared potatoes and mix everything together until thoroughly combined.
11. Taste and season with salt and pepper as needed.
12. *I boiled the cauliflower, but I plan to try this using other cooking methods in the future. I think roasting the cauliflower would be wonderful. Use whatever method you prefer and are comfortable with to prepare the veggies for this recipe.
13. **Roasted Carrot Puree – {I always keep carrot and squash purees on hand in the freezer to add to various recipes.}
14. Peel carrots and cut into even sized pieces. Toss with olive oil, salt & pepper and lay out on a foil-lined sheet tray. Roast in 425 degree oven for 15-20 minutes or until soft (adjust oven time accordingly depending on how large or small you cut the carrot). Remove from oven and let cool slightly. Using food processor or blender, puree the roasted carrot, drizzling in a little EVOO if necessary.
15. Use immediately, refrigerate or freeze.
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