1 lb Yukon Gold Potatoes, cubed
1 lb Parsnips, peeled and cubed
2 lbs Cauliflower, broken into uniform florets
1 cup milk, hot
4 Tbs Unsalted Butter, melted
3 to 4 cloves roasted garlic, mashed
1/2 cup grated Parmesan cheese
1/4 tsp ground white pepper
Place potatoes and parsnips in a large pot, cover with water and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. or until potatoes are very tender.
In a shallow bowl, place the cauliflower and 2 tablespoons of water. Place in microwave covered with plastic wrap for approx. 5 minutes or until fork tender.
Drain well all vegetables well, return them to the pot, add milk, butter, garlic, and cheese. Mash until almost smooth (or leave slightly chunky, if you prefer). Season with pepper and serve. Personally I use a food mill for great consistency.
- Total Fat
- Saturated Fat
- Total Carbohydrate