2pounds(900grams)potatoesYukon Gold, peeled and cut into chunks + 1 teaspoon salt
1½pounds(680grams)cauliflowercut into florets
2tablespoons(40grams)extra virgin olive oil or 3 tablespoons of butter
1cup(120- 360 grams)milkwe use unsweetened soy milk. Add more based on your preference.
¾cup(100grams)parmesangrated, or dairy-free cheese
⅛teaspoonnutmeggrated
1½teaspoonssaltor more to taste
2twistsblack pepper
1tablespoonchiveschopped
Peel and chop2 pounds potatoes into chunks.Put them in a large pot with cold water, add 1 teaspoon of salt, and cook for about 30 minutes or until fork tender. Drain them and let cool down for 5 minutes.
Chop 1½ pounds cauliflower into pieces and steam or boil for about 20 minutes or until fork tender.
Transfer boiled potatoes into a dutch oven and beat until fluffy with a hand mixer.You can also mash them with a potato ricer or potato masher.
Add the steamed cauliflower to a food processor with 2 tablespoons extra virgin olive oil , 1 cup milk, ¾ cup parmesan, ⅛ teaspoon nutmeg, 1½ teaspoons salt, and 2 twists black pepper. Blend until creamy.
Add blended cauliflower mixture to mashed potatoes, and whisk on medium heatuntil the mixture is hot and well combined - about 5 minutes. You should add more milk if necessary and adjust the texture to your liking.Taste and adjust for salt, pepper, and parmesan.