Parmesan Garlic Mashed Potatoes with Cauliflower

Start to finish: 35 minutes
Impresses: 12

INGREDIENTS

2 pounds Yukon Gold potatoes, chopped into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons kosher salt
1 pound fresh cauliflower florets, chopped
8 tablespoons salted butter
8 ounces heavy cream
¾ cup Parmesan cheese, freshly grated
Kosher salt and pepper, to taste
Chives, for garnish

METHOD

Place potatoes and garlic in a large saucepot and fill with enough water to rise 1 inch above the potatoes. Add 2 tablespoons kosher salt, cover and place over high heat. Bring potatoes to a boil, then add the cauliflower. Cook until potatoes are fork tender, about 15 minutes. Drain and return to saucepot.
While potatoes and cauliflower boil, place the stick of butter upright in a large pint glass or mason jar and add the heavy cream. Microwave 1–2 minutes, or until butter has fully melted into cream. Carefully remove from microwave, as glass will be hot. Pour about half the butter and cream mixture into the potatoes and cauliflower, and begin to mash. Add the grated Parmesan cheese, and stir to combine. Taste the potatoes and season with more salt and ground pepper, if needed. Add more liquid until desired consistency is reached (you may not use it all), being careful not to over mash. Top mashed potatoes with fresh chives before serving.