This earthy colored margarine potato and cauliflower squash adds a smidgen more sustenance and flavor to these pureed potatoes. Carmelized garlic margarine redesigns the taste significantly more!
Would you be able to accept that Thanksgiving is half a month away?! I feel like this year has FLOWN by. A ton occurs in a year, eh? We’re a year more established and ideally somewhat savvier. My child, Caleb, who is just twelve-years of age, has grown a full foot taller since this time a year ago. It’s truly strange that he’s now taller than his mother, in spite of the fact that he truly gets a kick out of having the chance to peer down at me when I’m conversing with him;- )
Thanksgiving is one of my #1 occasions, second just to Christmas, since let’s be honest, Christmas is AWESOME! It’s not just the yummy food, Black Friday arrangements, and sweater-wearing climate that I anticipate, it’s likewise a period where we’re urged to remember our good fortune. I’m grateful for so much and it’s ideal to stop briefly, in the midst of the entirety of the business in our lives and express gratefulness for all that we have. An appreciative heart fulfills a heart, don’t you concur?
Discussing glad hearts, arranging the menu for Thanksgiving satisfies me! We used to have a major Thanksgiving dinner with our family, yet since we’ve as of late moved so distant, this year it’ll simply be the four of us. The in addition to side is that it is a lot simpler to cook for four individuals than for twelve+. I’m as of now testing plans for a portion of the dishes I intend to make and I’ll be offering them to you consistently and next! First up, Brown Butter Potato And Cauliflower Mash! It resembles ordinary pureed potatoes, yet better!
- 6 medium potatoes (russet or red) peeled and chopped into 1” cubes
- 1 head of cauliflower, washed and cut into florets
- 6 tablespoons unsalted grass-fed butter (ghee or dairy-free butter can be used, but just melt, don’t brown)*
- 2 garlic cloves, minced
- 1/2–1 teaspoon salt (use less if your butter is salted)
- 1/2 teaspoon pepper, optional
- plain, unsweetened almond milk or regular milk, if needed
- prepping the potatoes and cauliflower
- Clean the potatoes and cauliflower. Peel and chop the potatoes into 1″ cubes. Cut the head of cauliflower into individual florets. Place potatoes and cauliflower together into a large pot and add enough water to cover them. Bring to a boil, then reduce heat to a simmer. Cook potatoes and cauliflower uncovered for 15-20 or until tender. Strain out the water and return potatoes and cauliflower back to pot.
- to make the brown butter
- While the potatoes/cauliflower are cooking, brown the butter. Begin by mincing the garlic and set aside for later. To brown the butter, melt butter in a small pan over medium-low heat. Stir occasionally for 2-3 minutes, until the butter begins to turn a golden yellow. Add the minced garlic and continue to cook until the butter turns light brown, stirring often. Monitor the heat and reduce the temperature if it seems too high. Remove from heat immediately after it browns to avoid burning it. Pour butter through a mesh sieve to strain out the garlic pieces and brown bits.
- making the mash
- After you’ve strained the potatoes and cauliflower, pour in some of the brown butter, reserving a couple of tablespoons to pour over the top later. Add your salt, pepper, and use a potato masher, pastry blender, or hand mixer to mash/whip the potatoes and cauliflower. I didn’t need milk, because I prefer them more thick, but if your mixture is too dry or thick to your liking, mix in milk a little at a time until it reaches your desired consistency. Just be careful not to add to much at the beginning or you could end up with potato/cauliflower soup!
- Transfer the mashed potatoes/cauliflower to a serving bowl and drizzle on the remaining brown butter. Serve warm.
- *If you use ghee or dairy-free butter, melt and cook with the garlic for a few minutes, but it won’t brown like regular butter, so no need to continue cooking for as long.
- TIP: If you need to make this ahead of time, I’ve reheated this mash in the microwave with success, although it gets thicker as it sits so it may need a bit of milk added.