Potato and Cauliflower Mash

I came across this video recipe on about.com for a Potato and Cauliflower Mash. I love mashed potatoes, and I love cauliflower, so it sounded like a great idea to me. I don't use cauliflower in too many recipes, so I was eager to try something different. The about.com page has a transcript of the video, but I've adapted it here in recipe format:

1 head cauliflower
4 large russet potatoes
1/2 stick butter
1/2 cup milk
salt and pepper

Cut cauliflower into medium-sized florets. Add cauliflower, butter and salt to saucepan over medium heat. Cover the pan and braise cauliflower in the butter, stirring every 5 minutes or so until cauliflower is tender.



Peel russet potatoes and cut them in half lengthwise. Boil potatoes in salted water until tender. Mash the cauliflower. Add the potatoes and mash some more. Add 1/2 cup warmed milk. Stir. Add salt and pepper to taste.



Notes: I really liked this side dish, and will definitely make it again. I cooked the cauliflower for about 20 minutes and then tried to put it through my ricer. I squeezed as hard as I could, but it was clear that the cauliflower was not going to go through the ricer, so I got the old potato masher out. I did put the potatoes through the ricer before adding them to the cauliflower. I had imagined a completely smooth texture, but the cauliflower wasn't so willing. Next time, I'll cook the cauliflower longer and I might try an immersion blender or cuisinart to puree the cauliflower with the milk.



I made a quick meal of chicken thighs from the freezer. Splash some olive oil on the chicken, sprinkle on kosher salt, pepper and fresh rosemary. Place in a roasting pan and bake at 375 degrees F for 30 minutes, turning half-way through. Turn oven to broil and finish the chicken, skin side up.



A green vegetable or sauce would have helped the appearance of my plate.