Food & dining

Recipe for cauliflower mashed potatoes

Pork shoulder with rosemary served with cauliflower mashed potatoes. Food Styling by Valerie Ryan and Sheryl Julian.


Pork shoulder with rosemary served with cauliflower mashed potatoes.

Serves 6

3large Yukon Gold or Yellow Finn potatoes, peeled and cut into 2-inch pieces
Salt and pepper, to taste
½head cauliflower, cut into florets
2tablespoons butter, cut up
4tablespoons milk, or more to taste

1. In a large pot, combine the potatoes, a generous pinch of salt, and water to cover by 2 inches. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 10 minutes.

2. Add the cauliflower and continue cooking for 5 to 8 minutes or until the cauliflower and potatoes are both tender. Total simmering time is 15 to 18 minutes.


3. Drain the potato mixture into a colander and transfer to a bowl. Scatter the butter on top. Add, salt, pepper, and 2 tablespoons of the milk. Mash with a potato masher until the mixture is smooth, adding the remaining milk 1 tablespoon at a time. Taste for seasoning and add more salt and pepper, if you like.  Sheryl Julian

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