Now for something healthier (in case, like me, you ate half a chocolate cake last week!). I made this mashed potato impersonation last month to serve alongside chicken meatballs. It was more of a side thought, something to support the star dish. But turns out it was just as delicious! And
quite a whole lot better for you than butter-laden mashed spuds.
My husband doesn’t hide his true feelings about my cooking. (Neither does Clara now that I think about it. She just no-so-slyly chucks anything offensive off of her high chair.) Dustin is- often brutally- honest when he doesn’t like something. He’s a typical guy and would rather eat a burger and fries than roasted vegetables or kale any day. But he’s wonderful about trying anything and letting me know right away when he never wants to eat it again. It goes both ways though. He’s very complimentary when I serve something and he approves. He liked this one. Which surprised us both. Mashed potatoes cannot be replaced, but he agreed these are acceptable, on occasion.
It can be hard to achieve a creamy texture with just a potato masher, so if you have a food processor or blender I suggest putting it to use. And, like usual, this recipe is a great starting point for numerous adaptations. Add a pat of butter or touch of cheese (I’m thinking some freshly grated Parmesan…mmm!). Or use Greek yogurt instead of sour cream. A pinch of nutmeg or smoked paprika would finish it off nicely.
Garlic Mashed Cauliflower
1 large head cauliflower, cut into florets
2 cloves garlic, peeled
1 Tbsp. butter
2 Tbsp. sour cream
3 Tbsp. milk
salt and freshly ground black pepper, to taste
small bunch fresh chives, snipped
pinch nutmeg or smoked paprika (optional)
1. Steam cauliflower and garlic cloves (with a steamer basket in a large pot or directly in 1 cup of water in the bottom of a pot) until very tender, about 12-15 minutes. Drain and discard the water.
2. Mush or puree (I used my food processor to get it as smooth as possible) the cauliflower and garlic, butter, sour cream, and milk, until it reaches the consistency you desire. Season to taste with salt and freshly ground black pepper and a pinch of nutmeg or smoked paprika (both optional). Garnish with fresh chives.
(Adapted from Steamy Kitchen)