• prep: 1 hr
• cook: 2 hr
• total: 3 hr

servings:

We love mashed potatoes in every way possible, but we're extremely partial to this incarnation paired with cauliflower. Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

• 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
• Salt
• 1 1/4 cups whole milk, divided
• 1 stick (8 tablespoons) unsalted butter, divided
• 4 ounces coarsely grated Italian Fontina or Gruyère (about 1 cup packed)
• 1/4 teaspoon freshly ground black pepper
• 1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, including stems and core
• 3 garlic cloves, peeled and smashed
• 3/4 to 1 cup grated Parmigiano-Reggiano, divided

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