Makes 8 Servings
pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
head cauliflower, cored and cut into florets
tablespoons sour cream
tablespoons butter, softened
teaspoon kosher salt
teaspoon ground pepper
tablespoon finely chopped fresh chives
In medium saucepan, place potatoes and cauliflower. Cover with cold water. Bring to boil over high heat. Reduce heat to medium and simmer 15 to 18 minutes or until tender. Drain. Return vegetables to pan. Cook 2 to 3 minutes over medium-high heat, stirring often, until dry.
Mash vegetables with a potato masher. Add sour cream and butter and mash until mostly smooth. Stir in salt and pepper. Transfer to serving bowl and sprinkle with chives.
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