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Parmesan and Asiago Cauliflower Potato Mash

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients

  • 1 lb. red skinned potatoes, peeled, halved
  • 1 lb. cauliflower florets
  • 2 Tbsp. roasted garlic, purée
  • ½ cup Holland House® White Cooking Wine
  • ½ cup chicken stock or vegetable stock
  • ¼ cup heavy cream
  • 1 Tbsp. thyme, chopped
  • 2 tsp. kosher salt
  • 2 Tbsp. parmesan cheese, grated
  • ¾ cup Asiago cheese, grated
  • 3 Tbsp. butter, unsalted, softened
  • black pepper, freshly ground, to taste
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Directions

  1. In a 6 qt. pot combine potatoes, cauliflower, roasted garlic, Holland House® White Cooking Wine, stock, heavy cream, thyme and salt, and simmer for 15-20 minutes or until potatoes are just cooked through.
  2. Remove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in parmesan cheese, Asiago cheese and butter. Season to taste with black pepper.

Bold Boost #41: Pouring ½ cup of Holland House® Red Cooking Wine into your favorite chili recipe gives you an easy addition of robust flavor.

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