This is one of those times I feel like I just made the right combinations, for the best possible result. These mashed potatoes are superb. Creamy, fluffy and packed full of flavor. They have the added benefit of being a little more healthy than your run of the mill mashed potatoes, thanks to the addition of the cauliflower.
1 head cauliflower
Fresh cracked black pepper
4 lbs. russet potatoes, peeled and quartered
1/2 head cauliflower
8 ounces cream cheese
4 tablespoons butter
2 garlic cloves, finely minced
Whipping cream (or half and half)
Heat oven to 450 degrees.
Break cauliflower into small florets, and toss with olive oil to coat well. Spread onto a large baking sheet, season with salt/pepper, and transfer to the preheated oven. Roast until well charred, about 20 minutes.
Place prepared potatoes into a large kettle, and cover with water. Set to boiling. Cook potatoes until fork tender, 20-25 minutes.
Into the bowl of your stand mixer, add the cream cheese.
Into a small skillet, add the butter, and melt. Cook butter until milk solids begin to brown. Quickly add garlic, and saute until fragrant, about 30 seconds. Transfer to the bowl of your stand mixer.
Add roasted cauliflower to your food processor, and pulse until well pureed. Transfer pureed cauliflower to the bowl of your stand mixer.
When potatoes are done, drain, and add to the bowl of your stand mixer, along with the cream cheese, brown butter and pureed cauliflower. Fit your mixer with the paddle attachment, and mix on low speed until combined. Slowly add whipping cream, while the mixer is running, and beat until you reach the desired consistency. Serve warm.
Note: if you need to keep mashed potatoes warm while waiting for other dishes to finish, place them into a slow cooker, and set heat to low. The potatoes will stay warm, without drying out, for up to an hour.