Mashed Potatoes and Cauliflower with Fried Tarragon

Preheat an oven to 400°F (200°C).

In a large, wide fry pan over medium-high heat, pour in vegetable oil to a depth of about 1/2 inch (12 mm) and heat to 350°F (180°C) on a deep-frying thermometer. Add the tarragon sprigs and fry until the bubbling diminishes, about 30 seconds. Using a slotted spoon, transfer to a paper towel–lined plate and sprinkle with salt. Let cool completely.

Combine the potatoes and chopped cauliflower in a large saucepan, add cold water to cover by 2 inches (5 cm) and salt the water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes. Drain well. Working in batches, pass the vegetables through a potato ricer into a large bowl. Alternatively, mash with a potato masher.

Meanwhile, in a bowl, toss the reserved cauliflower florets with the olive oil and a generous pinch each of salt and pepper. Transfer to a baking sheet and roast until tender and golden brown, about 15 minutes. Cover with aluminum foil to keep warm.

In the same saucepan used for cooking the vegetables, combine the butter and cream. Heat over medium heat until the butter melts and the cream just begins to simmer. Return the potato mixture to the pan, stirring it into the butter mixture. Season with salt and pepper.

Transfer the potato mixture to a serving bowl. Garnish with the tarragon sprigs and roasted cauliflower and sprinkle with chile powder. Serves 6.

Williams-Sonoma Test Kitchen