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Weeknight Mashed Potatoes
Servings: 4
Ingredients
  • 2 or 3 gold potatoes, peeled and halved Yukon gold or other local potato
  • 1 small cauliflower (softball-size) or celery root or rutabaga or turnip or parsnip
  • 1 sprig thyme optional but great if you have it!
  • 1 cup whole milk
  • 1 cup water
  • 2-4 tablespoons butter
Instructions

  1. Cut small cauliflower in quarters; if large, use a heaping cup of florets. If using celery root, knife-peel then quarter; same with any other vegetable you'd like to add, like rutabaga etc..

    Put all in deep saucepan: potatoes, cauliflower or celery root, thyme spring, milk, and water to just cover (add additional milk/cream/water if needed but try to keep the 50/50 ratio for best results).

  2. Bring to boil and lower heat to a simmer; simmer 5 or 6 minutes covered then uncovered for 20 minutes until vegetables are fork-tender.

  3. Using a potato ricer set over a warmed serving bowl, rice the potatoes and cauliflower/celery root. Add butter and stir to melt and combine, adding spoonfuls of the cooking liquid to get desired consistency.

    Hold mashed potatoes in warm serving bowl covered with foil.