Ok, last time I gave you gravy so you knew there were going to be potatoes! But, I did promise some concessions to Small Thanksgiving, and some riffing on the classics for fun. So here, instead of just standard mashed potatoes, I’ve combined cauliflower with the potatoes.

I know, I know, Thanksgiving is not the time to look out for our health! I agree, and don’t worry, I kept the cream and the butter! But for a smaller crowd, this cauli/potato hybrid is a great call, and here’s why.

1. Subbing half the potatoes for cauliflower is going to lighten things up, so you can still eat the bird and the stuffing and the desserts and the other sides and the potatoes, plus maybe some rolls! You aren’t going to have 20 other people around to pick up the slack.

2. Because of that, you still might have a lot of leftovers! Everyone knows that Thanksgiving leftovers are one of life’s great joys, but I will admit that I get sick of the richness after a few meals. When you have fewer people eating those leftovers, you will be glad after a few days that you’ve fed yourself some cauliflower by default.

3. I just like it! The cauliflower adds a little bit of depth to the potato flavor, and since it is other wise a blank canvas for flavor, the roasted garlic really shines. With potato, cauliflower, garlic, herbs, and the crispy shallot topping, you’ve got a symphony of flavor coming from what otherwise looks like a boring white bowl of meh (it’s true, I’ll own it).

Make sure you pair this with some gravy, and if you still have leftovers, it freezes super well!

Mashed Cauliflower & Potatoes with Roasted Garlic

Adapted from Alexa Weibel.

• 2 heads of garlic

• 2 tsp olive oil, plus more for frying

• 1 shallot, thinly sliced into rings

• 1/2 bunch chives, minced, for garnish

• 1 1/2 lbs red or gold potatoes

• 1 head cauliflower (about 1 - 1 1/2 lbs)

• 2 dried bay leaves

• 1 cup heavy cream

• 1 sprig rosemary

• a few sprigs of thyme

• salt and pepper, to taste

• 6 tbs unsalted butter, cut into cubes

1. Roast the garlic. Heat oven to 400 degrees. Cut the pointy (top) ends off each head of garlic, then place each, cut side up, in a piece of foil and drizzle with 1 tsp of olive oil. Close the foil tightly, then roast the garlic at least 40 minutes, or until softened and smelling glorious. Set aside.

2. While garlic is roasting, fry the shallots. In a saute pan, add enough oil to cover the bottom and up the sides slightly. Heat over medium heat until shimmering, then add the shallots in an even layer. Fry until crispy and golden, at least 10 minutes. Drain on paper towels and cool, then toss with the minced chives and set aside.

3. Fill a large pot with well-salted (like the sea) water and bring to a boil. Cut the potatoes into 1-inch pieces and keep in a bowl of water until ready to add to the pot. Cut the cauliflower into florets. Add the drained potatoes to the boiling water, and boil for 15 minutes, until easily pierced by a fork. Add the cauliflower after the first 5 minutes.

4. While potatoes and cauliflower are boiling, prepare the cream mixture. Add the cream to a small pot with the bay leaves, rosemary, and thyme and bring to a boil (watch to make sure it doesn’t boil over!) for about 5 minutes. Season with a bit of salt and pepper and set aside.

5. Once the potatoes and cauliflower are cooked through, remove from heat, drain, then add back to the pot. Add the cream and the butter, then squeeze out the roasted garlic cloves into the pot and mash everything together until well-combined. Taste and adjust for salt as needed. Keep warm on low heat, covered, until ready to serve. Top with shallots and chives mixture and enjoy!

Notes:

• These work really well as a dish to make ahead of everything else and then keep warm on the stove until you are ready to eat, or you can even make them a day or two ahead and reheat when you want to eat them. I would make the shallot topping the day you plan to eat.