3-4 medium russet potatoes
¼ cup butter
1 teaspoon salt, plus more for potato water
1/4 teaspoon Pepper, to taste
Peel russet potatoes and cut them in half lengthwise Place them in a large pot, covering the potatoes with water add salt to the water, boil until tender.
Cut the florets off the cauliflower head by turning it upside down, and take your knife and go around the center core and cut through all those branches. All the florets will come right off. If there are any big pieces cut them in half.
Place the cauliflower in a medium saucepan, over medium heat add butter and salt. Cover the pan. Stir every 5 minutes until it's fork tender. Once it is done remove the cover and turn heat to high. When most of the water is gone, turn it off, and add pepper.
Mash cauliflower with a potato masher until you reach your desired consistency. I like mine very fine. Add potatoes to the cauliflower, and mash well until desired consistency is reached. Add milk, mash mixture to combine, sprinkle with your favorite herb (chives or parsley are great) and serve!
Recipe printed from http://TheSlowRoastedItalian.com/
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