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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


  • 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
Shop Ingredients


  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.