Ingredients
2 lbs. peeled and diced Yukon Gold potatoes
1 medium head Romanesco-cauliflower (or 2 cups kale)
6 peeled garlic cloves
1 ½ cups of whole milk
¼ lbs. salted butter
¼ lbs. unsalted butter
½ cup virgin olive oil
1 tbs. salt
Salt and pepper to taste
Bring 3 quarts. of water to a rolling boil. Add the 1T of salt.
De-stem the Romanesco cauliflower into small rosettes and cook for 4-5 minutes in the boiling water until soft. Skim the rosettes out of the water, rinse under running cold water to stop the cooking process. Do not chill completely. Drain and reserve. Now add the potatoes to the boiling water and cook until soft. About 2o minutes. Reserve 1/2 cup of the boiling water before draining the potatoes. Reserve potatoes on the side of the stove for 5 minutes to let them steam off.
With the broad side of a heavy kitchen knife smash 4 of the Garlic cloves. Pour the milk, olive oil, and the butter into a saucepan. Add the smashed garlic cloves to it. Bring to a soft boil.
In the meantime, chop the remaining 2 garlic cloves as fine as you can. Add to the potatoes and rice the potatoes (or mash them). When the milk-butter-olive oil mixture starts to simmer, add half of it slowly to the mashed potatoes. Whisk vigorously until all liquid is incorporated. Now add some of the Romanesco-potato boiling water, again whisking until completely absorbed, add more of the milk-olive oil mixture and cooking water as needed. You should obtain a soft mashed potato puree. Add the Romanesco rosettes and incorporate thoroughly. You should have about the same amount of mashed potatoes and Romanesco. Season with salt and pepper as needed.