Ingredients
- 500g Red Jacket potatoes, peeled, chopped
- 1/2 small (500g) cauliflower, trimmed, cut into florets
- 40g butter, chopped
- 2/3 cup finely grated parmesan cheese
Directions
- Step 1
Cook potato and cauliflower in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Return to pan (see tip). Mash until almost smooth. Add butter and half the cheese. Season with salt and pepper. Stir to combine.
- Step 2
Preheat grill on medium-high. Place mash in a 6 cup-capacity, 4.5cm-deep, 19cm x 19cm ovenproof dish. Sprinkle with remaining cheese. Grill for 5 minutes or until cheese melts. Season with pepper. Serve.
Serving size: 4
Recipe courtesy of taste.com.au