Potato and Cauliflower Purée
A delightful twist on traditional mashed potatoes, this creamy purée combines tender potatoes and sweet cauliflower for a nutritious and versatile side dish perfect for any meal.
Ingredients
Vegetable Ingredients
- 400 g floury potatoes, peeled and cut into medium pieces Russets or Maris Piper are ideal.
- 600 g cauliflower florets, from about 1 medium head Steamed or boiled until tender.
Creamy Elements
- 150 ml double cream Can be substituted with almond or coconut cream for a dairy-free version.
- 40 g butter
Seasoning
- Freshly grated nutmeg, to taste (optional) Enhances flavor without overpowering.
- Sea salt flakes, as needed
Instructions
Preparation
- Place the potato pieces in a saucepan, cover with cold water, and bring to a boil. Cook for about 20 minutes, or until very soft.
- While the potatoes are cooking, bring a second pan of water to a boil and add the cauliflower florets. Simmer for 6–7 minutes, until fully tender.
Blending
- Drain the potatoes well, then mash them until mostly smooth.
- Transfer the cooked cauliflower to a food processor with the cream and butter, then blend until silky.
- Add the mashed potatoes, season with salt and a little grated nutmeg if using. Pulse briefly just until combined.
- Taste and adjust the seasoning if needed, then serve right away.
Notes
To store, let the purée cool before transferring it into an airtight container. Can be stored in the refrigerator for up to three days or frozen for up to three months.