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.