Rosemary Infused Potato and Cauliflower Mash
User Reviews
5
Rosemary Infused Potato and Cauliflower Mash
Description
Rosemary Infused Potato and Cauliflower Mash blends white or yellow potatoes with cauliflower florets simmered in chicken or vegetable broth alongside a fresh rosemary sprig. Once tender, the rosemary is removed and the vegetables are thoroughly mashed with butter and whole milk to reach a creamy consistency. The recipe allows adjustment of milk volume for desired creaminess and recommends seasoning with kosher salt to personal taste. The parsley garnish and black pepper bring fresh herbal and piquant touches to the dish. Prepared in one pot, the mash balances subtle herbal notes with familiar creamy comfort, making it suitable as a versatile side for various main courses.
The simmering step softens both potatoes and cauliflower evenly, ensuring a uniform texture when mashed. Using broth instead of water adds depth of flavor, while the rosemary sprig imparts a mild aromatic presence without being overpowering. The recipe's straightforward method requires little equipment beyond a pot and masher, suitable for home cooks wanting simple preparation with enhanced vegetable flavor.
Serving suggestions include use as a side for meats or poultry, or alongside roasted vegetables. Optional garnishes like parsley and freshly ground black pepper customize the final taste. Variations in broth and dairy ingredients allow tailoring for dietary preferences including vegetarian and dairy-free options noted in the recipe notes.
To accommodate dietary needs, sub vegetable broth and ghee or olive oil as referenced in the notes. The mash maintains good texture with these substitutions. Adjust seasoning after mashing to achieve best flavor outcome. This recipe yields a creamy, aromatic mash with a balanced vegetable flavor complemented by herbal undertones.
Ingredients
- 2 lbs. potatoes washed and unpeeled, cut into two-inch pieces, white or yellow
- 4 cups cauliflower from about 1 large head, florets
- 2 cups chicken stock or vegetable broth, or water, or broth
- 1 rosemary sprig
- kosher salt to taste
- 4 tablespoons butter
- 3/4 cup milk plus more if needed, whole
- parsley for serving (optional, fresh|freshly ground
- black pepper for serving (optional, fresh|freshly ground
Instructions
- Place cut potatoes (2 lbs.), cauliflower (4 cups) , chicken broth (2 cups), and plenty of kosher salt to taste in a large pot, with the rosemary sprig placed on top.
- Bring to a boil, cover, and simmer for 20 minutes (or until potatoes are fork-tender).
- Remove from heat and remove and discard rosemary sprig.
- Drain potatoes and cauliflower and return to pot.
- Add the butter (4 tablespoons) and use a potato masher to mash the vegetables with the butter until butter is fully melted.
- Add the milk (3/4 cup) and continue mashing until well combined. Use more milk if a creamier texture is desired.
- Add more salt to taste.
- Serve garnished with parsley and pepper, if desired.
Notes
- Substitute vegetable broth for chicken broth to keep the dish vegetarian.
- Use ghee instead of butter and broth in place of milk for a dairy-free or paleo version.
- For a vegan option, replace butter with olive oil and use vegetable broth instead of chicken broth and milk.
- Nutrition details exclude added salt and optional ingredients; calculate separately if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 301mg | 13% |
| Potassium | 695mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 41mg | 46% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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