In a 6 qt. pot combine potatoes, cauliflower, roasted garlic, Holland House® White Cooking Wine, stock, heavy cream, thyme and salt, and simmer for 15-20 minutes or until potatoes are just cooked through.
Remove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in parmesan cheese, Asiago cheese and butter. Season to taste with black pepper.
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Bold Boost #41: Pouring ½ cup of Holland House® Red Cooking Wine into your favorite chili recipe gives you an easy addition of robust flavor.
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