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    Recipe for cauliflower mashed potatoes

    Pork shoulder with rosemary served with cauliflower mashed potatoes. Food Styling by Valerie Ryan and Sheryl Julian.
    FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
    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