[DRAFT]
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 Tablespoon thyme, chopped
- 2 teaspoons kosher salt
- 2 Tablespoons Parmesan cheese, grated
- ¾ cup Asiago cheese, grated
- 3 Tablespoons butter, unsalted, softened
- Black pepper, ground, to taste
- 1 pound red skinned potatoes, peeled, halved
- 1 pound cauliflower florets
- 2 Tablespoons roasted garlic, puree
- ½ cup Holland House White Cooking Wine
- ½ cup chicken stock or vegetable stock
- ¼ cup heavy cream
Instructions
- In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, Holland House White Cooking Wine, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through.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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 406 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 66 mg |
| Sodium | 813 mg |