Biblio Bistro: Rosemary and Cauliflower Potato Mash

This episode of Biblio Bistro features Rosemary and Cauliflower Potato Mash which highlights fresh rosemary, cauliflower, and potatoes. Cauliflower and potatoes are seasonally available in late fall through winter and are usually available at Farmers Markets in early-t0-mid-summer through late-fall/early-winter. The local produce featured on this episode comes from Boersma Family Roots Farm and the Gagnon Farm.

This twist on traditional mashed potatoes lightens the carbohydrate content, but sacrifices none of the flavor! This recipe would be great to try at Thanksgiving or with a traditional pot roast supper.  

In total, this recipe was only $9.86 to prepare, or $1.24 per serving!

• Download a Printable Recipe Card (PDF) 

Healthy Eating Tips from Dietitian Meghan

• Lighter Carb Content ­– By using a blend potatoes and cauliflower for this dish, you get the best of both worlds – the texture and flavor of potatoes and a lighter carb load, thanks to the cauliflower.
• Cauliflower – Cauliflower and broccoli have similar nutritional profiles. These types of veggies, in addition to cabbage and brussels sprouts, have a sulfur compound which is linked to cancer protective qualities, particularly with colon cancer. This dish is suitable for those that have irritable bowel syndrome or sensitive digestive systems, since the broccoli and cauliflower are well-cooked!
• Potatoes – The skin of the potatoes contains more fiber. Most people prefer to peel potatoes for mashed potatoes, which is also okay! There are other ways to get your daily fiber in too if the texture isn’t working for you 😊
• Vegetarian/Vegan Adaptable – While this recipe calls for milk, butter, and chicken stock, you could easily substitute vegetable stock or broth if looking to make this dish vegetarian. For a vegan version, swap the regular milk for unsweetened plant milk of choice and using a vegan butter (in addition to the veggie stock).  

Cooking Tips from Chef Michael

• To cut cauliflower, first cut off the bottom and pluck or peel leaves off until just the florets remain. Cut the head of cauliflower in half to create a flat surface. You can remove the core of the cauliflower; however, this part is edible and would work in this dish. Cut the remaining cauliflower into smaller florets (you’d cut broccoli similarly).
• You can use a whisk if you don’t have a potato masher, although it will take more time. A whisk will also produce a chunkier product, so if you prefer completely smooth mashed potatoes, stick with a masher or immersion blender.
• You can leave the skin on the potatoes to save time and add texture and fiber. If choosing to keep the skin on, red potatoes and yukon gold tend to have a more delicate skin that works well in mashed potatoes.
• Upgrading your butter is a simple way to elevate your dish without breaking the bank.  

Farmers Markets in Michigan’s Keweenaw Peninsula

From Calumet to L’Anse there are several great farmers markets in Michigan’s Keweenaw Peninsula. Our friends at the Western U.P. Food Systems Collaborative have put together a great resource on this that gets updated regularly. Check out a full list of farmers markets here, wupfoodsystems.com/farmers-markets.

About Biblio Bistro

The Biblio Bistro series strives to show that healthy cooking doesn’t have to be boring or laborious. Our goal is that by watching this series, participants can feel more confident and curious in the kitchen, all the while increasing fruit and veggie intake and supporting the local food system! Learn more about Biblio Bistro at pldl.org/biblio-bistro.

About Portage Health Foundation’s Food Initiative

Portage Health Foundation is passionate about making a difference when it comes to food in Baraga, Houghton, Keweenaw and Ontonagon counties. PHF’s Food Initiative is two-fold. First, the food initiative aims to improve access to locally grown and healthful foods within our community. Second, it provides educational resources and tools to promote sustainable changes to eating and lifestyle habits for all. Learn more about this initiative at phfgive.org/food.