This recipe is taken from the 1997 Milk Calendar. This version of creamy mashed potatoes has an extra special warm feeling.
- Prep: 15 min
- Cooking: 25 min
- 8 baking potatoes peeled and cut into chunks
- 1 small cauliflower cut into chunks (about 4 cups/ 1L)
- 6 cloves garlic peeled
- 1 cup (250 mL) 35 % cream
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) shredded Canadian Cheddar cheese
- Salt and pepper to taste
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Place potatoes, cauliflower and garlic in a large saucepan of salted water. Cover and bring to a boil; simmer, covered, for about 20 min or until vegetables are very tender. Drain well; return vegetables and garlic to pan.
Set pan over low heat and mash vegetables and garlic with cream and butter. When mixture is smooth, stir in cheddar until melted. Add salt, and pepper to taste.