Cheesy Cauliflower Mashed Potatoes

Po-tah-to, potato, po-tah-to, potato, let's call the whole thing off, doo-wah. Wow, that's an annoying song, and I can't call the whole thing off because I live in Australia and I am the only one who says potato.

Whateva,--anyway-- I rarely make potatoes, but I think they are pretty much a requirement to go with brisket-- and since we ate brisket all week--- well, nuff said.

I just started throwing stuff in (as usual)-- and they were awesome. The four year old foodie ate them non-stop for the last few days.

Here's what I did to make it all happen:

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

• 5 medium brown potatoes (I'm guessing about 2lbs or 1 kilo)
• 1/4 head of cauliflower
  
• 1/2 cup milk (skim, whole, 2%- your call) you can add more later if potatoes are too dry
  
• 3-4 tbsp sour cream (regular or light)
• 1 cup shredded cheese (I used mozzerella, but you could use cheddar or colby jack)
• 2 tbsp finely chopped green onion
  
• 1 tsp salt-- or to taste
• a little pepper

The way to bring it all together:

1. Wash cauliflower and in a microwave safe dish microwave it covered for 3 1/2 minutes. Then set aside.
   
2. Scrub potatoes and pierce them several times with a fork or knife-- for goodness sakes-- be careful and don't stab yourself!
3. Put 1/2 the potatoes in microwave on a papertowel for about 5 minutes. When finished using an oven mitt see if they are soft, if not microwave for another 3 minutes. When you can squeeze them and feel soft- they are cooked. Remove from microwave and microwave the rest of the clean potatoes.
4. Put shredded cheese in a large mixing bowl.
   
5. Holding potato with oven mitt, cut in half and scoop insides of potatoes into the bowl with the cheese. You can save the skins if they are still in good shape to make potato skins later.
   
6. When potatoes are scooped into the bowl, add the cooked cauliflower and all remaining ingredients. Mix with a potato masher.
   
7. Serve immediately or pop into microwave right before serving.
8. Garnish with a little extra green onion on top if you feel like it.