I’ve recently read about “hiding” cauliflower by mashing it and allegedly people (kids especially) can’t tell the difference. Now, I’ve smelled cauliflower and I am a bit skeptical so I thought I’d try and do half potatoes and half cauliflower and see how it turned out.
And BTW, I don’t do this for the kids, I do it for me. I can’t stomach the smell and texture of cauliflower but I am determined to incorporate more great vegetables into our diet. I thought if I can grow accustomed to the subtle taste hidden in things, eventually maybe I can enjoy the real thing. I’m trying to set a proper example and hopefully we can all learn to enjoy fresh veggies more.
Making this recipe was no different than traditional mashed potatoes, and while I could still taste the cauliflower, it actually was really good. My daughter had three servings of it, which says a lot considering she normally doesn’t like potatoes that much.
- ¾ - 1 head of cauliflower
- 2½ lbs of potatoes
- ¼ cup butter
- ¼ cup olive oil
- ¼ cup milk
- ¼ cup sour cream
- 1 tbsp minced garlic
- salt and pepper to taste
- Chop cauliflower and cube potatoes and boil them together until they are soft and tender.
- Drain potatoes and cauliflower and mash (works best with a mixer) until smooth.
- Add in remaining ingredients and blend well.
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