Name: Cauliflower and Potato Mash
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 2.5 lb russet potatoes, peeled and diced; 16–20 oz cauliflower florets; ½ stick butter, cubed; 2 cups bone broth; 3 tbsp cream cheese (or substitute plain Greek yogurt); ¼ cup grated Parmesan cheese; Salt and pepper, to taste

Description

Creamy mashed cauliflower and potatoes.

Ingredients

Scale

2.5 lb russet potatoes, peeled and diced
16–20 oz cauliflower florets
½ stick butter, cubed
2 cups bone broth
3 tbsp cream cheese (or substitute plain Greek yogurt)
¼ cup grated Parmesan cheese
Salt and pepper, to taste

Optional: A splash of heavy cream or half-and-half for extra creaminess.

Instructions

Add the potatoes, cauliflower florets, cubed butter, and bone broth to your slow cooker.
Cook on high for 3–4 hours, or until the potatoes and cauliflower are very tender.
Carefully drain the cooking liquid into a separate bowl, reserving the broth.
Mash the potatoes and cauliflower together using a potato masher or potato ricer.
Add the cream cheese and Parmesan, stirring until combined.
Gradually mix in the reserved broth until you reach your desired consistency. Add a splash of heavy cream or half-and-half if you’d like an extra-creamy mash.
Season with salt and pepper to taste. Serve warm and enjoy!