Garlic Mashed Cauliflower and Potatoes
Cooking time20 min
Prep time10 min
Portions 4
Ingredients
- 1 lb. red potatoes, cubed
- 3 cups cauliflower florets
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 1 tsp. salt
- 3 Tbsp. Country Crock® Plant Butter with Almond Oil Stick
Nutrition facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Add potatoes, cauliflower, garlic, rosemary and salt to 4-quart saucepan and cover with water. Bring to a boil over high heat.
- Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes. Drain, reserving about ½ cup liquid.
- Remove rosemary. Return vegetables to saucepan and mash. Stir in Country Crock® Plant Butter with Almond Oil. Season with salt and pepper if desired. If mixture is thick, add some of the reserved cooking liquid to thin to desired consistency.
