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As promised, today I share my recipe for Sarah’s Favorite Mashed Potatoes.

Sarah is our daughter and first born.  While both kids ask for this dish for their birthday dinners, I named some hot wings for Adam.  Sarah loves these so much that she asked the caterer to make them for one of the sides on her wedding reception dinner.  They are also a staple at Thanksgiving-no one thinks the meal starts until I come in with the huge pot of these.  

Now the original recipe is good for about 4-6 people, depending on appetites!

They are very low-fat and a good way to get little ones to eat more than potatoes for a vegetable. In fact, this was the original intent of the recipe.  My two thought if it wasn’t a potato, why eat it?

So I tried various other whitish veggies.  Let’s just say turnips, rutabagas and parsnips didn’t go over well.

So here it is for your enjoyment-Sarah’s Favorite Mashers

3 lbs of russets, cleaned, peeled and cut in like sizes
1 large head of cauliflower, cut in florets
1/4 C EACH milk and margarine
kosher salt and freshly ground pepper

In a large pot, place potatoes and cover with cold water and 1 tbsp of salt.  Bring to a boil and simmer just until FORK tender.  Do not overcook!  Drain well. Mash. (I like to use a ricer)

At the same time in a medium pot, bring 1-1/2 C water to a boil, add cauliflower, cover and steam until very tender.
Drain well and puree with milk, margarine, 1 tsp salt and 1/2 tsp freshly ground pepper.

Gently combine the potatoes and cauliflower.  Adjust seasonings if necessary for your taste.  



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