Potato Cheese And Cauliflower Mash Recipes

Steps:

• Boil potatoes, cauliflower and garlic until tender.
• Drain well. Mash with rest.
• Re-heat if needed.
• YUM!

Steps:

• In large pot, combine potatoes and cauliflower with enough cold water to cover by 2 inches or so. Over high heat, bring to boil. Cook until tender, about 20 minutes; drain.
• On medium speed, beat potatoes, cauliflower, cheese, butter, salt and pepper until smooth, about 2 minutes. Stir in chives.

Steps:

• Put the potato in a pan of salted water and bring to the boil. Add the cauliflower and boil both vegetables until tender. Meanwhile, heat the milk with the butter, thyme and cheese. When the veg is ready, drain well and blitz in a food processor.
• Gradually add the milk mixture (remove the thyme) until you get a smooth, thick purée. Season with salt, pepper and nutmeg. Serve with sausages, if you like.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
• In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
• Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
• Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• boil potatoes and cauliflower together till tender.
• drain and mash potatoes,cauliflower,oil and butter.
• add rest of ingredients mix through.
• ENJOY!

Steps:

• Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
• Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 10 minutes. Transfer cauliflower to a bowl.
• Mash cauliflower with cream cheese until smooth; stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish; top with Cheddar cheese.
• Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

Steps:

• Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
• Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
• Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.

Steps:

• Bring vegetables and broth to boil in saucepan; simmer on medium-low heat 15 min., stirring occasionally.
• Drain vegetables, reserving 2 Tbsp. broth. Place vegetables in medium bowl. Add cream cheese, garlic, rosemary and pepper; beat with mixer until creamy, gradually adding reserved broth.

Steps:

• In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, Holland House White Cooking Wine, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through. Remove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in Parmesan cheese, Asiago cheese, and butter. Season to taste with black pepper.

Steps:

• Place potatoes, cauliflower and garlic in a large saucepan of salted water.
• Cover and bring to a boil; simmer, covered, for about 20 minutes or until the vegetables are tender.
• Drain well; return vegetables and garlic to the pan.
• Set the pan over low heat and mash vegetables and garlic with whipping cream and butter.
• When the mixture is smooth, stir in the cheese until it's melted.
• Add salt and pepper.

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.

Steps:

• Place potato and cauliflower in 4-quart saucepan. Add water; cover and heat to boiling over high heat.
• Reduce heat to low; simmer, covered, about 20 minutes or until potato and cauliflower are fork-tender, stirring once halfway through cooking. Drain vegetables, reserving 1/4 cup cooking liquid.
• In same saucepan, heat oil and garlic over medium-low heat about 1 minute or until garlic is just golden, stirring. Reduce heat to low and return vegetables to saucepan.
• With potato masher or slotted spoon, mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in parsley, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper.