Kale and raisins. Brussels sprouts and bacon fat. Thai food leftovers and eggs. Every so often, an unlikely, but truly delicious combination of foods will make its way into our normal dinnertime rotation. These mash-ups are noteworthy because they make new use of commonplace ingredients, and help us to expand our food and flavor horizons to discover new flavors we didn’t even know we liked.
This particular ‘familiar food mash up’ was handed down to us from Justin’s parents, and manages to sneak two totally different vegetables into one delicious side dish.
In a large pot, boil a head of cauliflower and a large, peeled sweet potato that has been cut into 2 inch chunks.
After 15-20 minutes, or when the sweet potato and cauliflower are both soft, drain the water and place the veggies in a colander. Press down on the cauliflower to remove some of the excess water.
In the original pot, place 2-3 pads of Kerrygold butter and a splash of heavy cream, and pour the veggies on top.
Sprinkle some Italian seasonings on top (oregano, garlic powder, pepper, thyme) and mash with a potato masher or a large slotted spoon and enjoy!
I’ve made this a few times, but I don’t even use cream…just the veggies. Don’t tell Paul I can put it in!! ha!
Haha, I’ll keep that to myself. Honestly, it doesn’t need it – you’re right. We add it because ‘Thats what goes in mashed potatoes’, but now that you mention it, we might leave it out next time.
My friend Megan had a comment on FB about maybe adding Coconut milk instead of cream – yum!