Ingredients
- 2 pounds Yukon gold potatoes, peeled and quartered
- Coarse salt and fresh ground black pepper
- 1/2 head cauliflower, separated into florets
- 2 cloves garlic
- 1 carrot, chopped
- 1/4 cup buttermilk, plus more if needed
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh flat-leaf parsley
How to Make
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Step 1: Place potatoes in large saucepan, cover with cold water.
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Step 2: Season with salt and bring to a boil over high heat, add cauliflower, garlic and carrot.
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Step 3: Decrease heat to low. Simmer gently until vegetables are fork-tender, about 25 minutes.
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Step 4: Meanwhile, heat buttermilk and butter in small saucepan over low heat. Cook until butter is melted, cover and keep warm.
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Step 5: Drain vegetables in colander, return to saucepan over med heat.
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Step 6: Cook stirring constantly, until a floury film forms on the bottom of the pan, 1-2 minutes. Remove from heat.
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Step 7: Mash until smooth. Add warm buttermilk mixture and parsley. Taste and adjust seasoning.
We hope you enjoy this recipe!
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