Cauliflower and Potato Mash
Yields: 6 cups
Makes about 20 (1/4 cup) servings for 3- to 5-year-olds
Makes about 10 (1/2 cup) servings for 6 years and up
This recipe fulfills one half of the Vegetable/Fruit component.
Click here to download a pdf of the Cauliflower and Potato Mash recipe
1 pound russet or white potatoes (about 2 large potatoes), peeled and cut into 1/2-inch cubes
1½ pounds fresh cauliflower (about 7 cups), cut into small pieces
2 tablespoons unsalted butter
1 garlic clove, minced
½ cup 1% milk
- Place potatoes in a medium saucepan covered with well-salted water. Bring to a boil, reduce heat and let boil gently for about 10 to 12 minutes or until potatoes fall apart easily when pierced with a fork. Drain potatoes and set aside.
- In the meantime, melt the butter in a large saucepan over medium heat. Add garlic and sauté for 30 seconds. Add cauliflower and season with salt. Stir until the cauliflower is coated with the butter and add ½ cup water. Cover and let it cook for about 15 minutes, or until the cauliflower is very tender and beginning to fall apart. Remove the lid and let most of the water evaporate.
- Remove cauliflower from the heat and mash it well with a potato masher. Add milk and the reserved potatoes, and mash again until it all comes together into a smooth puree. Season to taste and serve warm.