Parmesan and Asiago Cauliflower Potato Mash

Name: Parmesan and Asiago Cauliflower Potato Mash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

[DRAFT]

Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Directions

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.