Ingredients
Scale
- 1 head cauliflower, rinsed, patted dry and chopped in florets
- 1 medium Russet, peeled
- 1/2 cup table cream (creme fraiche or crema Mexicana)
- 1/2 cup 2% milk
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper plus more for garnish
- 2 tablespoons butter
- 1/4 cup onion, finely chopped
- olive oil for garnish
- finely chopped chives for garnish
Instructions
- In a large saucepan place cauliflower florets and potato with enough water to cover. Heat over medium heat for 15 minutes or until tender; Remove from heat. Drain and reserve liquid.
- Transfer cauliflower and potato to a blender container. Add milk, cream, salt and pepper and blend until smooth. Set aside.
- Heat butter in a large saucepan over low medium heat. Add onion and cook until soft and translucent. Stir in cauliflower mixture and reserved liquid, in half cup increments until desired consistency. Cook for 5 minutes, frequently stirring until all ingredients have combined.
- Serve, garnish with olive oil, fresh cracked pepper and chives.