Ingredients

The following ingredients have 9 Servings
  • 1.5 lb cauliflower
  • 2.5 lb red potatoes (skin on)
  • 3 cloves minced garlic
  • 1 cup broth (veg or chicken)
  • 4-6 TBSP butter (cubed)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup greek yogurt
  • 2 oz cream cheese
  • 1/8-1/4 tsp garlic powder (if desired)
  • add extra salt and pepper to taste

Instruction

  • Trim your cauliflower from the stem into clusters and chop your potatoes (skin on or off - I left mine on since it's nutritious + tasty!) into 1 inch cubes.
  • Combine with minced garlic, broth, butter, salt, and pepper in a 4-6 quart slow cooker covered.
  • Cook on high for 4 hours until tender.
  • Use a potato masher (or some serious ninja skills with a fork) to coarsely mash the veggies. Don't over mash, they're fabulous thick and fluffy.
  • Transfer to a large bowl and stir in greek yogurt, cream cheese, and garlic powder (I love the extra burst of garlic) plus any extras to taste. Season with salt and pepper as desired and serve hot!