Thanksgiving exudes a sense of earthy comfort and warmth along with tradition. On 11/17, the cafes will be featuring an early Thanksgiving Celebration meal with Turkey, a choice of 3 hot sides, and salad. Our chefs will also be demonstrating that potatoes aren’t the only vegetables to make a great mash.
- 4 ounces fresh garlic cloves
- 1 cup olive oil
- 1 head cauliflower, outer green leaf removed
- 2.5 pounds Yukon gold potatoes, peeled and cut in half
- 1 tablespoon salt for potato water
- salt and pepper to taste
In a small sauce pan, cook fresh garlic cloves gently in olive oil. Once cloves are soft, remove from heat and set aside.
Roughly chop cauliflower and cook in simmering salted water until tender. Drain and set aside.
Cook potatoes separately in simmering salted water until just tender (do not boil the potatoes). Save 1 cup of cooking water but drain the rest.
Once cauliflower and potato preparations are complete, smash together in a large pot with the garlic and its oil, and potato cooking water. Mix to your desired consistency. You can also add more oil (mild flavored extra virgin) if you like. Whip with a whisk or rubber spatula. Salt and pepper to taste.
CHEF’S TIP
If you have a food mill or ricer you can run all the ingredients (drained potatoes, drained cauliflower and garlic cloves) through it. Then fold in the garlic olive oil and potato water to make the mash the consistency you want it. Season to taste with salt and pepper.