We generally followed this recipe: https://www.skinnytaste.com/creamy-cauliflower-puree/ Our modifications: first, we omitted the garlic and buttermilk. Second, we added one medium russet potato, cut roughly into the same size as large (3×2″) florets from one medium cauliflower. We boiled the potato and cauliflower chunks together until fork-tender (about 8 mins). We drained them, and then placed only the potato chunks in a large mixing bowl. We mashed them with a potato masher. Then we added the cauliflower florets to the crushed potato and then used an immersion blender until each floret was pureed. We used a spatula to combine the potato and cauliflower into a composite mash, then gently folded in 1 Tbsp unsalted butter and 2 Tbsp hot milk. We seasoned lightly with salt and black pepper. (May 2021)
Cooking Adventures 