INGREDIENTS

  • 1 lb potatoes , cut into 1-inch cubes (preferably Yukon Gold)
  • 1 lb cauliflower , cut into small florets
  • 1 teaspoon salt
  • 1/2 tablespoon butter
  • 1 cup milk or soymilk
  • 1/4 cup ginger scallion pesto sauce (Ginger Scallion Pesto)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon white pepper (or to taste)

DIRECTIONS

  1. In a large saucepan, combine potatoes, cauliflower and salt with enough cold water to cover.
  2. Bring to a boil and cook until potatoes are easily crushed with a fork (15-20 minutes boiling).
  3. Drain and mash with butter and milk until smooth (use just enough milk to make the mixture smooth) (about 1 minute of beating with an electric mixer).
  4. Warm potatoes over medium heat for 1 minute.
  5. Add pesto, and stir well.
  6. Season to taste with salt and pepper; serve.