Mashed Cauliflower & Yukon Gold

Original cookbook page 46

Yukon Golds add to the buttery heft of this mash and their waxy texture balances out the more-watery consistency of cooked cauliflower. The result: rich, creamy comfort.

Ingredients

• 1 pound small Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound cauliflower florets (1 head)
• 1/4 cup low-fat sour cream
• 1 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1 tablespoon finely chopped fresh chives

Instructions

1. Place potatoes and cauliflower in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 18 minutes. Drain and return the vegetables to the pan. Cook over medium-high heat, stirring often, until dry, about 1 minute.
2. Mash the vegetables with a potato masher. Add sour cream and butter and mash until mostly smooth. Stir in salt and pepper. Transfer to a large serving bowl and sprinkle with chives.