Mashed Potatoes & Cauliflower With Ginger Scallion Pesto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mashed potatoes complimented by a simple Asian pesto. For an elegant finishing touch try adding pan-fried Chinese sausages or sliced mushrooms sauteed in butter just before serving. Ingredients:
1 lb potato, cut into 1-inch cubes (preferably yukon gold) |
1 lb cauliflower, cut into small florets |
1 teaspoon salt |
1/2 tablespoon butter |
1 cup milk or 1 cup soymilk |
1/4 cup ginger scallion pesto sauce (ginger scallion pesto) |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon white pepper (or to taste) |
Directions:
1. In a large saucepan, combine potatoes, cauliflower and salt with enough cold water to cover.
2. Bring to a boil and cook until potatoes are easily crushed with a fork (15-20 minutes boiling).
3. Drain and mash with butter and milk until smooth (use just enough milk to make the mixture smooth) (about 1 minute of beating with an electric mixer).
4. Warm potatoes over medium heat for 1 minute.
5. Add pesto, and stir well.
6. Season to taste with salt and pepper; serve.
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