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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 3 Small Russet Potatoes, Roughly Chopped
- 1 Bay Leaf
- 16 ounces, weight Frozen Cauliflower Florets
- 3 Tablespoons Fresh Chives, Chopped
- 1-1/2 Tablespoon Extra Virgin Olive Oil
- 1/4 cups Extra-sharp Cheddar Cheese, Grated
- Salt And Freshly Ground Black Pepper
Method
- Add the potatoes and bay leaf to a stockpot and fill the pot about halfway with water. Salt the water, and bring the water to a boil.
- Meanwhile, place the cauliflower florets in a heat-safe container (or, many varieties come packaged in microwaveable bags) and microwave until completely thawed.
- When the potatoes are tender and easily pierced with a fork, add the thawed cauliflower to the pot. Turn off the heat. Drain the potatoes and cauliflower, and remove the bay leaf.
- Transfer the vegetables to a large mixing bowl. Add the chives, olive oil, and the grated cheddar cheese. Season thoroughly with salt and pepper. Mash the potatoes and cauliflower to a puree with a potato masher. Serve immediately.
