I made this dish for a client’s weekly service to a great response. It has all of the feeling of mashed potatoes, but much lighter. It’s a great addition to your holiday table.

2 medium Russet baking potatoes

olive oil

1 head cauliflower, cut into 1-inch florets

4 tablespoons of unsalted butter

1 leek, white and light green parts only, chopped

2 cloves garlic, chopped

Salt and freshly ground pepper to taste

1/4 cup chives, snipped

Preheat oven to 400 degrees. Prepare potatoes by rinsing, patting dry and lightly rubbing with olive oil. Once oven is to temperature, roast potatoes for 40 minutes or until tender.

In batches, arrange prepared cauliflower in a steamer basket and steam for approximately six minutes or until soft. Reserve steamed cauliflower in a colander.

Melt 2 tablespoons of butter in a small pan over a medium heat. Add leeks, season with salt and pepper and sauté just until leeks are opaque, not brown. Add garlic and sauté for 1 minute more.

Remove pan from heat.

In a food processor (or bowl with a masher, or immersion blender) add steamed cauliflower, leek mixture, remaining butter and, once potatoes have cooled enough to handle, cut them in half and gently spoon in white flesh. Blend/mash until smooth or until desired texture. Taste and re-season with salt and pepper. Add more butter and/or crème fraîche, mascarpone, milk, cream to taste.

Fold in chives and serve.