Cauliflower and blue cheese potato mash
Whether or not you are planning an elaborate menu or simply going forward for tomorrow Cauliflower and blue cheese potato mash. This recipe comes from several decades of enjoying it at kitchen. I find that including a couple ingredients to some recipe adds thickness into what is ordinarily dull. You might be on the lookout for milder foods to produce with your leftovers. Good and gentle Cauliflower and blue cheese potato mash ideal for post-vacation. The elements within this recipe get your tongue thumping, and are very waist-friendly when you want a'snack' after a busy trip. Employing a few components as alternatives, this soup has been filled with a fall and spicy flavor that produces it creamy. An ideal Cauliflower and blue cheese potato mash to heat up you on chilly winter days. Excellent for applying leftover. Meals are a important factor in your diet. You ought to compare the sum of that food that you usually eat to the serving size listed on the tag. Eating significant parts or portions can lead to excess fat gain.
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How to make Cauliflower and blue cheese potato mash
Yield = 4Prep time: 0:20
Cook time: 0:40
Total time: 1:00
Ingredients
- 1kg Sebago potatoes, peeled, chopped
- 40g butter, chopped
- 125ml (1/2 cup) milk, warmed
- Butter, extra, to serve
- Cauliflower, small florets, roasted, to serve
- Blue cheese, to serve
Method
- Step 1 Place the potato in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender. Drain. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk. Season with salt and white pepper. Top with extra butter.
- Step 2 Top with small roasted cauliflower florets and crumble over a little blue cheese
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