As I was writing that title, I’m thinking to myself, if you are not eating potatoes, why not substitute cauliflower. Taken from a November 2001 Southern Living, this is a favorite side to all meats.

Since getting quite a few emails telling me that I needed to post something besides desserts 95% of the time. I listened. So for the remainder of this week, I will post great holiday sides, meats or salads. (I know I can’t stand to not post a few desserts, so might have to post a couple of times a day to get in my 95% desserts, plus the other foods I have promised. So here it is; the first of the commitments:

3 pounds Yukon gold potatoes (or cauliflower)

1 3/4 teaspoons salt, divided

2 tables butter

1 tables olive oil

2 medium onions, diced

4 garlic cloves, minced

2 teas chopped fresh or 1/2 teas dried rosemary

1/2 cup butter

3/4 cup half & half

3/4 cup Gorgonzola or blue cheese

3/4 teas pepper

Garnish: fresh rosemary springs

Bring potato or cauliflower to a boil with 1 teas salt with enough water to cover in a Dutch oven; cook 20-25 minutes or until tender. Drain and keep warm.

Melt 2 tables butter with oil in a skillet over medium heat; add onion and cook, stirring often, 12-15 minutes or until tender. Add garlic and cook 3 minutes. Stir in rosemary, remove from heat.

Mash potato or cauliflower with a potato masher, stir in 1/2 cup butter, half & half and cheese until blended. Stir in onion mixture unto a lightly greased baking dish.

Broil 3″ from heat 5 minutes or until top is lightly browned. Garnish, if desired. You can just sprinkle paprika and dried parsley if you don’t have fresh rosemary sprigs.

Serves 6-8 people

Now can I post the new carrot pound cake recipe that I found?