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Ingredients
- 2 cups peeled and cubed Russet potatoes
- 1 clove minced garlic
- 2 cups cauliflower
- 1 Tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 Tablespoons heated milk
- 2 Tablespoons chopped chives
Details
Preparation
Step 1
In a large saucepan, place the potatoes and garlic, and add enough water to cover. Bring to a boil, then simmer, covered, for 5 minutes. Add the cauliflower and simmer until tender, about 10 minutes. Drain, shake to remove moisture, then mash with a potato masher. Gently blend in the olive oil, salt, and pepper. Gradually beat in the heated milk, until mixture is light and fluffy. Add the chopped chives.
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