Cauliflower Mashed Potatoes
This blend of cauliflower and mashed potatoes makes a great side dish whenever you'd normally serve mashed taters.
- 4-5 medium yukon gold potatoes
- 12 oz bag frozen riced cauliflower
- 1/2 cup water or vegetable broth
- 1/2 cup half and half
- 1 stick butter
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 2 tbsp grated Parmesan
- 1/2 tsp kosher salt
- Black pepper to taste
Boil potatoes in bite-size pieces until fork tender and drain.
In same pot, steam cauliflower rice in a metal colander to preserve nutrients
When cauliflower is tender, dump water from pot and add cauliflower, potatoes, broth, cream. Add butter, herbs, and seasonings. Bring to a simmer.
Using an immersion blender, blend and simmer until desired texture is reached.