Mashed Cauliflower and Potatoes

Step 1

Add 2 pounds potatoes and 1 medium head cauliflower in a large pot. Add 4 cups chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)

Step 2

Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).

Step 3

While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.

Step 4

Drain the cauliflower and potatoes and return to the pot. Add 4 Tablespoons butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.

Step 5

Add ¾ cup milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.

Step 6

Add more salt to taste, stir and place in a serving platter. Sprinkle top with 2 Tablespoons fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

Step 7

Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)

Step 8

Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.

Step 9

While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or on a piece of aluminum foil and drizzle with the 1 Tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.

Step 10

Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.

Step 11

Add ¾ cups milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.

Step 12

Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.