This is a super easy recipe that you can make in big batches and refrigerate or freeze in portions to make things easier later. These have become my favorite kind of recipes because with full-time work and school, “easier later” become words to live by.
Decide how big of a batch you want to make, then adjust proportions accordingly. We used 2 whole heads of cauliflower and about 6 medium-sized potatoes. This made a family sized container for dinner that night and 25 individual servings for later.
Next you want to soften your veggies. You can boil them if you like, but we steamed them in batches inside zip ‘n steam bags. It takes about 6 minutes per full bag if you chop up the veggies to small pieces (about an inch or so).
You are going to mix/mash them next, so go ahead and add any butter, milk or sour cream that you like as they come out of the micro and into a big bowl.
We used a hand blender, but you could use a potato smasher, full-sized blender… or whatever else you have on hand. Keep in mind though, a big batch means BIG arm workout so do them as they become ready to make it easier.
Use whatever add-ins you like, but try to make them nice and creamy. The picture here has sour cream, butter, milk and chives (I also leave the skins on my potatoes).
Once you’re done blending, you can divide off what you want to serve that night and get some muffin cups ready for your “later tater stash”. I used foil ones that don’t require being inside a muffin pan, but any of them would be fine. Just be aware whether or not you’ll need a special pan, mine did fine on a cookie sheet.
Spoon 2 heaping tablespoons into each cup and top with a touch of cheese. The picture here is mozzarella and a mild cheddar (only a pinch of each).
Broil for 3-5 minutes just to melt and brown your cheese topping.
Continue making them in batches until you run out of your potato-cauliflower mixture.
Let them cool completely. Then you can toss some in with leftovers in the fridge or freeze them for quick and easy sides later.
*please note, the foil baking cups are not spark-proof in the micro, so you’ll want to reheat them in the oven or use a toaster oven.