By In The Kitchen With Stefano Faita
1 large russet potato, peeled and cut into chunks
1 large head cauliflower, cut into medium florets
Salt and freshly ground pepper, to taste
2 tbsp butter, room temperature
1/3 to 1/2 cup whipping cream, warmed
Pinch nutmeg, freshly grated
1 tbsp. chopped chives, for garnishing
3/4 cup grated Gruyère cheese
Add potatoes to large saucepan and cover with water by about 4-inches. Season generously with salt. Bring to a boil and cook for 10 minutes. Add cauliflower and continue to cook until potatoes and cauliflower are tender, about 10 to 12 minutes more. Drain well.
Transfer cooked cauliflower and potato, butter, 1/3 cup whipping cream, nutmeg, and salt and pepper to food processor. Pulse until smooth, adding more whipping cream, if desired, for a creamier purée. Taste and adjust for seasoning. Garnish with chopped chives and grated cheese.
Yield: 4 servings.