Ottawa Citizen



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.

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