Creamy Mashed Potatoes and Cauliflower with Goat Cheese
Recipe By: Megan
Recipe type: Side
Serves: makes about 7 cups potatoes
- 6 large red new potatoes
- ½ large head of cauliflower
- 8 ounces chèvre, room temperature
- 6 ounces room temperature butter
- salt to taste
- 2 tablespoons minced parsley
- Quarter the potatoes and place them in a pot of salted water. Bring to a boil and then reduce to a simmer, covered until the potatoes are soft and easily pricked by a fork.
- Meanwhile, chop the cauliflower into bite size pieces and steam until soft and also pierced easily with a fork.
- Place the goat cheese and butter in the bowl of an electric mixer.
- Once the potatoes and cauliflower are soft, drain the potatoes and add them to the goat cheese and butter and fit the mixer with the whisk attachment (you can also certainly use a regular potato masher for this and get excellent results, I am simply lazy and I like them whipped). Start on a low speed, until things are getting pretty mashed up.
- Then place the cauliflower into a food processor and pulse until smooth.
- Add to the potato mixture and turn the mixer on, again start slow and once the cauliflower is a little bit incorporated, move to higher speed and really whip them. If they seem thick go ahead and add a little milk until they are the consistency you like.
- I prefer to use milk and not cream for this (shocking right?) I find you get a lighter, fluffier product, cream makes them heavy. Only add a couple tablespoons at a time though, you don't want to overdo it and get runny potatoes.
- Once they are good and mashed, add the parsley and then serve.