This brown butter potato and cauliflower mash adds a bit more nutrition and flavor to these mashed potatoes. Browned garlic butter upgrades the taste even more!
Can you believe that Thanksgiving is only a few weeks away?! I feel like this year has FLOWN by. A lot happens in a year, eh? We’re a year older and hopefully a little wiser. My son, Caleb, who is only twelve-years-old, has grown a full foot taller since this time last year. It’s really ridiculous that he’s already taller than his mama, although he really gets a kick out of getting to look down at me when I’m talking to him;-)
Thanksgiving is one of my favorite holidays, second only to Christmas, because let’s face it, Christmas is AWESOME! It’s not only the yummy food, Black Friday deals, and sweater-wearing weather that I look forward to, it’s also a time where we’re encouraged to count our blessings. I’m thankful for so much and it’s nice to stop for a moment, amidst all of the business in our lives and give thanks for everything we have. A thankful heart makes a happy heart, don’t you agree?
Speaking of happy hearts, planning the menu for Thanksgiving makes me happy! We used to have a big Thanksgiving meal with our family, but since we’ve recently moved so far away, this year it’ll just be the four of us. The plus side is that it is much easier to cook for four people than for twelve+. I’m already testing recipes for some of the dishes I plan to make and I’ll be sharing them with you throughout this week and next! First up, Brown Butter Potato And Cauliflower Mash! It’s like regular mashed potatoes, but better!
Cauliflower is a healthy vegetable, similar to broccoli, containing plenty nutrients, including vitamin C and potassium. Adding it along with potatoes boosts the nutritional content without compromising the potato flavor. I use equal parts of potatoes and cauliflower, but you can use more potatoes, less cauliflower or vice versa.
Put the chopped cauliflower and potatoes in a big pot and fill with enough water to cover the tops of vegetables. Put the pot on the stove and bring to a boil. Reduce the heat to a simmer for 15-20 minutes, until the veggies are tender when pierced with a fork. While that’s cooking, begin making your brown butter.
Brown butter is the process of cooking butter until the milk solids turn brown, giving it a richer, nutty flavor. It takes all of 5 minutes and is definitely worth the extra bit of time and effort! If you prefer to use ghee or dairy-free butter, you’ll cook it with the garlic to infuse the flavor, but it won’t brown like regular butter.
Mince up a couple cloves of garlic and set aside. Melt butter in a small pan over medium-low heat, stirring occasionally. I use grass-fed butter, because it’s much more nutritious than regular butter, but both work the same. Depending on your stove, you’ll want to keep the heat around medium-low, hot enough to cook the butter without burning it. Cook the butter for 2-3 minutes, stirring often, until it begins to turn golden yellow. Add your minced garlic and continue cook and stir for a few more minutes until it turns light brown. It can burn easily, so turn the heat down a bit, if needed.
As soon as you get that golden brown color, remove the pan from the heat. It can go from brown to burnt in a matter of seconds! Pour butter through a mesh sieve to strain out the crispy garlic pieces. I strain the butter, but feel free to leave it if you’d like crispy garlic pieces in your mashed potatoes.
When the potatoes and cauliflower are ready, strain out the water and return the vegetables back to the pot to mash. I like to reserve a little of the brown butter to pour over the top of the potatoes, but of you don’t care to do that, feel free to add the whole amount while you’re mashing them. Pour in some or all of the brown butter, salt pepper and use a potato masher, hand mixer, or pastry blender to mash the potatoes. I like my mashed potatoes thick and chunky, so I didn’t need to add any milk. If yours needs milk or if you like your potatoes thinner, add milk a little at a time until it’s the consistency you like.
Are you already planning your Thanksgiving menu? What are some of your favorite Thanksgiving dishes?
- 6 medium potatoes (russet or red) peeled and chopped into 1” cubes
- 1 head of cauliflower, washed and cut into florets
- 6 tablespoons unsalted grass-fed butter (ghee or dairy-free butter can be used, but just melt, don’t brown)*
- 2 garlic cloves, minced
- 1/2-1 teaspoon salt (use less if your butter is salted)
- 1/2 teaspoon pepper, optional
- plain, unsweetened almond milk or regular milk, if needed
- Clean the potatoes and cauliflower. Peel and chop the potatoes into 1" cubes. Cut the head of cauliflower into individual florets. Place potatoes and cauliflower together into a large pot and add enough water to cover them. Bring to a boil, then reduce heat to a simmer. Cook potatoes and cauliflower uncovered for 15-20 or until tender. Strain out the water and return potatoes and cauliflower back to pot.
- While the potatoes/cauliflower are cooking, brown the butter. Begin by mincing the garlic and set aside for later. To brown the butter, melt butter in a small pan over medium-low heat. Stir occasionally for 2-3 minutes, until the butter begins to turn a golden yellow. Add the minced garlic and continue to cook until the butter turns light brown, stirring often. Monitor the heat and reduce the temperature if it seems too high. Remove from heat immediately after it browns to avoid burning it. Pour butter through a mesh sieve to strain out the garlic pieces and brown bits.
- After you've strained the potatoes and cauliflower, pour in some of the brown butter, reserving a couple of tablespoons to pour over the top later. Add your salt, pepper, and use a potato masher, pastry blender, or hand mixer to mash/whip the potatoes and cauliflower. I didn't need milk, because I prefer them more thick, but if your mixture is too dry or thick to your liking, mix in milk a little at a time until it reaches your desired consistency. Just be careful not to add to much at the beginning or you could end up with potato/cauliflower soup!
- Transfer the mashed potatoes/cauliflower to a serving bowl and drizzle on the remaining brown butter. Serve warm.
- *If you use ghee or dairy-free butter, melt and cook with the garlic for a few minutes, but it won't brown like regular butter, so no need to continue cooking for as long.
- TIP: If you need to make this ahead of time, I've reheated this mash in the microwave with success, although it gets thicker as it sits so it may need a bit of milk added.