Ingredients
The following ingredients have 8 Servings
- 2 lbs. white or yellow potatoes (washed and unpeeled, cut into two-inch pieces)
- 4 cups cauliflower florets (from about 1 large head)
- 2 cups chicken stock/broth (or vegetable broth, or water)
- 1 sprig rosemary
- kosher salt (to taste)
- 4 tablespoons butter
- 3/4 cup whole milk (plus more if needed)
- fresh parsley and freshly ground black pepper (for serving (optional))
Instruction
- Place cut potatoes (2 lbs.), cauliflower (4 cups) , chicken broth (2 cups), and plenty of kosher salt to taste in a large pot, with the rosemary sprig placed on top.
- Bring to a boil, cover, and simmer for 20 minutes (or until potatoes are fork-tender).
- Remove from heat and remove and discard rosemary sprig.
- Drain potatoes and cauliflower and return to pot.
- Add the butter (4 tablespoons) and use a potato masher to mash the vegetables with the butter until butter is fully melted.
- Add the milk (3/4 cup) and continue mashing until well combined. Use more milk if a creamier texture is desired.
- Add more salt to taste.
- Serve garnished with parsley and pepper, if desired.