Pesto Whipped Cauliflower & Potatoes
A tasty twist on the traditional whipped potato dish. Garnish to perfection with fresh Basil and Parmesan.
- 3 cups Fresh Cauliflower Cut into bite-sized pieces
- 2 tbsp Butter
- 1/4 cup Half & Half
- 2 tbsp Sour Cream
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 tbsp Pesto
- 4 tbsp Instant Potato Mix
- 2 tbsp Parmesan Cheese
- Optional: 2-3 Leaves Fresh Basil, chopped, for a more intense flavor
In a small pot bring water to a boil over high heat. Add cauliflower and cook until very soft about 20 minutes. Strain cauliflower in a colander and hold.
Place the pot back on the heat and add half and half, butter, sour cream, salt, pepper, and pesto (and fresh basil leaves, if using).
Bring mixture to a boil, add the cauliflower back to pot and remove from heat.
With a potato masher, mash the cauliflower. Add the instant potatoes to thicken mixture to the desired consistency.
Remove to serving bowl and garnish with freshly grated parmesan.