This recipe, a sophisticated take on Thanksgiving mashed potatoes, comes from Kris Jenner’s new cookbook, In the Kitchen with Kris (Karen Hunter Publishing/Gallery Books).
Photo: Jennifer Blume/Stockfood
Truffled Cauliflower Mash
Makes 8 to 10 servings
This is the Neiman Marcus version of mashed potatoes. It’s very special and expensive but worth every penny. You won’t be putting gravy on these. If you wish, substitute a 3-ounce container of white truffle butter for the unsalted butter and omit the truffle oil. Do not use an immersion “stick” blender to purée the cauliflower—there’s too much volume for this kind of blender. If you don’t have a food processor, purée the leek mixture with most of the cream in a stand blender. Mash the cauliflower, leek mixture, and truffle oil with a handheld electric mixer (it will be a little chunky, but that’s okay). Add more cream as needed.
3 heads cauliflower, broken into large florets
6 tablespoons unsalted butter
4 leeks (2 cups), white and pale green parts only, chopped and well rinsed
6 garlic cloves, minced
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons white truffle oil
½ cup heavy cream, heated to steaming, as needed
1. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and reduce the heat to medium. Cook until the cauliflower is very tender, about 15 minutes. Drain well. Return the cauliflower to the pot and cook over low heat, stirring almost constantly, to evaporate some of the excess moisture from the cauliflower, about 2 minutes.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks and garlic and cook, stirring often, until the leeks are tender, about 5 minutes. Stir in the thyme and season with salt and pepper to taste. Remove from the heat and cover with the lid to keep warm.
3. Transfer the cauliflower, the leek mixture, and the truffle oil to a food processor. Process the mixture until smooth, adding enough of the heavy cream through the feed tube to give the mash the consistency of soft mashed potatoes. Season with salt and pepper to taste. Transfer to a serving bowl and serve hot. The purée can be made up to 2 hours ahead and reheated in a large skillet over medium-low heat.