CAULIFLOWER AND POTATO MASH
Serves: 4-6
4 cups (1 L) cauliflower florets 2 cups (500 mL) cubed peeled russet potatoes
1 clove garlic, peeled
1/4 cup (50 mL) hot milk
1 tbsp (15 mL) butter
1/2 tsp (2.5 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1/8 tsp (0.5 mL) nutmeg
1. Cook cauliflower and potatoes in boiling salted water until tender, about 15 minutes; drain.
2. Place cauliflower, potatoes, garlic, hot milk, butter, salt, pepper and nutmeg in a food processor. Process, using an on/ off motion, just until mixture is smooth. Do not over-process. May be prepared in advance and left to stand for up to 1 hour.
3. Reheat, covered, in a microwave-safe container in a microwave oven on medium just until heated through.