If you’re working on a special mashed potatoes recipe for the holidays—or simply enjoy them on a regular basis—we present this mashup: a blend of mashed potatoes and cauliflower.
This combination has long been recommended for better family eating. Cauliflower adds moisture to mashed potatoes, so they can be rewarmed on the stove without drying out. Thus, you can prepare the dish completely in advance and then warm it up on the stovetop.
The added moisture enables us to reduce the amount of butter and cream typically needed for mashed potatoes.
Not to mention, the cruciferous superstar has more nutrition and fewer calories than potatoes.
The crispy fried tarragon is a garnish you can save for special occasions, or cook up in five minutes for any occasion. It’s a delicious garnish for any starch or grain recipe.
RECIPE: MASHED POTATOES AND CAULIFLOWER WITH FRIED TARRAGON
This recipe was developed by the Williams-Sonoma Test Kitchen. Prep time is 25 minutes, cook time is 25 minutes. You can make it a day in advance.
Ingredients For 6 Servings
For The Fried Tarragon
Vegetable oil for frying
4 to 6 fresh tarragon sprigs (substitute basil or sage leaves)
Kosher salt and freshly ground pepper
2 pounds Yukon gold potatoes, peeled and quartered
1 head cauliflower, cored and coarsely chopped, a few florets reserved for roasting
1 tablespoon extra-virgin olive oil
4 tablespoons (1/2 stick) (2 oz./60 g) unsalted butter
1/3 cup heavy cream
Optional garnish: aleppo pepper flakes or red chile flakes
For The Mash
1. PREHEAT the oven to 400°F.
2. FRY the tarragon. Add the vegetable oil to a large, wide pan over medium-high heat, to depth of about 1/2 inch. Heat the oil to 350°F on a deep-frying thermometer. Add the tarragon sprigs and fry until the bubbling diminishes, about 30 seconds. Take care, as the oil will splatter.
Using a slotted spoon, transfer to a paper towel–lined plate and sprinkle with salt. Let cool completely.
3. MAKE the mash. Combine the potatoes and cauliflower in a large saucepan, add cold water to cover by 2 inches, and salt the water. Bring to a boil over medium-high heat; then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes. Drain well.
4. RICE the vegetables: Working in batches, pass the vegetables through a potato ricer into a large bowl. Alternatively, mash with a potato masher. Meanwhile…
 Mashup: mashed potatoes and cauliflower (photo courtesy Williams-Sonoma).  Classic mashed potatoes (photo courtesy U.S. Potato Commission).  Cauliflower in your choice of colors. You can use green, orange or purple cauliflower to add a tinge of color to your mash (photo courtesy Melissas).  Tarragon: a perfect herb pairing (photo courtesy Good Eggs).
5. TOSS the reserved cauliflower florets in a bowl with the olive oil and a generous pinch of salt and pepper. Transfer to a baking sheet and roast until tender and golden brown, about 15 minutes. Remove from the oven and cover with aluminum foil to keep warm.
6. USE the same saucepan from cooking the vegetables, and combine the butter and cream. Heat over medium heat until the butter melts and the cream just begins to simmer. Return the potato mixture to the pan, stirring it into the butter mixture. Season with salt and pepper.
7. TRANSFER the potato mixture to a serving bowl. Garnish with the tarragon sprigs and roasted cauliflower and sprinkle with chile flakes.
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