A delightful twist on classic mashed potatoes, combining the creaminess of potatoes with the subtle flavor of cauliflower.
Peel and dice the potatoes into evenly sized chunks.
Cutting the potatoes into similar sizes ensures even cooking.
Separate the cauliflower into florets.
Smaller florets will cook faster and mash more easily.
In a large pot, bring water to a boil and add a pinch of salt.
Salting the water enhances the flavor of the vegetables as they cook.
Add the potatoes, cauliflower, and roasted garlic to the boiling water. Cook until tender, about 15 minutes.
Test the vegetables with a fork; they should be soft but not falling apart.
Drain the cooked vegetables and return them to the pot.
Returning the vegetables to the pot helps remove excess moisture.
Mash the vegetables with a potato masher until smooth.
For an ultra-smooth texture, use a hand blender instead of a masher.
Stir in the heavy cream and butter until well combined.
Warm the cream slightly before adding to prevent cooling the mash.
Season with salt and black pepper to taste.
Taste as you season to achieve the perfect balance.
Serve the purée warm, garnished with a sprinkle of fresh herbs if desired.
Chopped parsley or chives make a lovely garnish.
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