Mashed Potatoes & Cauliflower With Ginger Scallion Pesto

Mashed potatoes complimented by a simple Asian pesto. For an elegant finishing touch try adding pan-fried Chinese sausages or sliced mushrooms sauteed in butter just before serving.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb potato, 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 1  cup 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.