Parmesan Truffle Cauliflower Mashed Potatoes
These creamy mashed potatoes combine cauliflower, parmesan and truffle for a unique twist on a traditional holiday dish!
Servings: 6 servings
Ingredients
- 3 russet potatoes
- ½ teaspoon sea salt
- 1 ½ cups cauliflower florets chopped
- 3 tablespoons plain greek yogurt at room temperature
- 2 tablespoons whole milk or half & half
- 1 tablespoon butter
- 2 tablespoons grated parmesan cheese
- 2 teaspoons truffle oil
- ¼ teaspoon ground pepper
- chopped chives for garnish if desired
Instructions
- Cook the potatoes and cauliflower. Peel the potatoes and chop into large pieces. Add them to a large pot and cover them with water and add the salt. Bring to a gentle boil and cook for 5 minutes. After 5 minutes add the cauliflower and simmer for 10 more minutes.
- Mash. Drain the potatoes and the cauliflower. Place in a mixing bowl and thoroughly mash with a potato masher.
- Whip. Add the milk to a small saucepan and bring to a simmer. Once the milk is warm, add the milk, butter and yogurt to the potato mixture and beat with a hand mixer until fluffy but still chunky.
- Add the extras. Stir in the parmesan cheese, truffle oil and pepper. If desired, top with chopped chives. Serve immediately.