ingredient..
2 lbs russet or Yukon potatoes, cut into chunks
1 head cauliflower, large stems removed and cut into florets
1 head of garlic
1 tsp olive oil
Pinch of salt & pepper
6 tbsp butter
1/2 cup whole milk or unsweetened DF creamer
1 tsp salt
1/2 tsp black pepper
1. Cut the top off the head of garlic so the tops of the garlic cloves are exposed. Drizzle with the olive oil and season with salt and pepper. Wrap the garlic in aluminum foil and roast in the oven at 400°F for 40 minutes or air fry at 400°F for 20 minutes.
2. Bring a large pot of water to a boil. Carefully add the potatoes and cauliflower florets and boil for 20 minutes, or until the potatoes and cauliflower are very tender. Drain the water.
3. Meanwhile, melt the butter in a large pan over medium heat. Once melted, continuously swirl the pan and cook the butter until the milk solids have separated and browned and the butter has a nutty aroma, about 5-8 minutes. Remove the pan from the heat immediately and pour into a heat safe bowl to stop the cooking process.
4. To a large bowl, add the potatoes, cauliflower, roasted garlic, milk, 2/3 of the brown butter, salt and pepper. Mash with a potato masher or beat with a hand mixer until desired consistency is reached.
5. Pour cauliflower mash into a serving bowl and top with remaining brown butter.
