Creamy Cauliflower Potato Puree
A cheesy creamy puree with potatoes and cauliflower
Equipment
- 1 blender
Ingredients
- 4 quarts water
- 1 tbsp salt
- 1 bag frozen cauliflower
- 6 small russet potatoes peeled and cubed
- 1/2 cup heavy cream
- 1/2 cup Parmigiano Reggiano grated
- 1/3 cup aged white cheddar grated
- 1/2 tsp garlic salt
- 4 tbsp butter
- 4 cloves garlic
- 1/2 cup milk
Instructions
- Bring a large pot of water to a boil. Put salt into the water.
- When the water is boiling, add in potatoes and allow to simmer on medium for 15-20 minutes until tender.
- When potatoes are almost tender, add cauliflower into the boiling water. Allow to simmer 3–5 minutes until softened.
- Drain water from potatoes and cauliflower and allow to cool for 5 minutes.
- In a separate small pot, turn heat on medium. Add in butter and garlic. Sauté garlic until golden brown about 3 minutes. Then add in milk and cream. When this mixture is almost about to bubble, turn off heat.
- Add cauliflower and potatoes into a blender. Then add in cream mixture. Add in grated aged white cheddar, Parmigiano Reggiano, and garlic salt. Blend on high until completely smooth but do not over-blend.
- Serve while warm.