Potato And Cauliflower Mash Make Ahead Food

MASHED CAULIFLOWER AND POTATOES

Steps:

• Add potatoes and cauliflower in a large pot. Add the 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)
• Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
• 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 8) 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.
• Drain the cauliflower and potatoes and return to the pot. 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.
• Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
• Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
• Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of 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)
• 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.
• 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 8) 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.
• 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.
• Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
• Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

POTATO AND CAULIFLOWER MASH (MAKE AHEAD)

Steps:

• Preheat the oven to 220C/420F.
• Spread the cauliflower out on a baking tray in one layer and drizzle with the olive oil. Roast for 15 to 20 minutes or until the cauliflower is golden and almost caramelised.
• At the same time, boil the potato chunks until they are soft (about 15 minutes). Also warm the milk in a small saucepan with one of the thyme sprigs or the dried thyme.
• Put aside a small handful of the roasted cauliflower florets. Then put the rest into the bowl of a food processor and blend with a bit of the warm milk (thyme sprig removed!).
• Add the potato, butter, cheese and as much of the rest of the milk as you need to blend to a smooth puree.
• Finally, grind in plenty of salt and pepper and blend for a couple more seconds.
• Scrape the mash into a nice serving dish. Top with the reserved cauliflower florets, a sprinkle of fresh thyme leaves (if using fresh) and a drizzle of olive oil.

MASHED POTATO AND CAULIFLOWER GRATIN

Steps:

• Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
• While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
• Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
• Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
• Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.
• Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).
• Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.
• Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.