Food & Photo
Everyone’s favorite comfort-food side gets a light and luscious twist from tangy buttermilk and nutrient-packed cauliflower.
- 3 lb all-purpose potatoes, peeled and cut into 1" pieces
- 2 c frozen cauliflower, thawed
- 3/4 c buttermilk
- 6 tbsp butter, softened
- 3/4 tsp salt
- 1/4 tsp pepper
- Chopped fresh rosemary, optional
In large pot, combine potatoes and cauliflower with enough salted water to cover by 1”; over high heat, bring to boil. Cover; reduce heat to medium-low and cook vegetables until very tender, about 20 min. Drain well.
Return potato mixture to pot; set over low heat. With potato masher, mash potato mixture until smooth. Stir in ½ cup buttermilk, then butter and salt. Mash until well combined, adding more buttermilk if necessary. Transfer to serving bowl; sprinkle with pepper and, if desired, rosemary.