Tuesday, April 28, 2009

Cheesy Potato-Cauliflower Mash

I ran across this recipe in First magazine and thought it sounded delicious. So, I will make it tonight with some pork chops and a salad - we'll see how the family enjoys it!

1 1/2 lbs. baking potatoes
2 cups cauliflower florets
5 slices thick-cut bacon
1/2 cup milk
1 cup shredded cheddar cheese, divided

Peel and cube potatoes. In saucepot, bring potatoes and enough salted water to cover to a boil. Reduce heat and add cauliflower florets; let simmer 20 minutes, or until tender. Drain.

In skillet over medium-high heat, cook bacon 5 minutes. Cool. Crumble. Drain all but 2 Tbsp. fat from skillet. Add milk to skillet and bring to a boil.

Using hand masher or potato ricer, mash vegetables; stir in hot milk, 1/2 crumbled bacon and 3/4 cup cheese. Top with remaining bacon and cheese.

Makes 8 servings

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