Garlic Mashed Cauliflower and Potatoes

We took a classic favorite recipe, mashed potatoes, and lightened it up by adding cauliflower to the mix. Potatoes and cauliflower get infused with garlic and rosemary while they simmer together. Mashing the potatoes with Country Crock Plant Butter makes them perfectly creamy and delicious.

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Prep time10 min
Cooking time20 min
PortionsPortions 4
DifficultyEasy

Ingredients

1 lb. red potatoes, cubed
3 cups cauliflower florets
3 cloves garlic
2 sprigs fresh rosemary
1 tsp. salt
3 tablespoons Country Crock Plant Butter Tub with Olive Oil

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Season with salt and pepper if desired. If mixture is thick, add some of the reserved cooking liquid to thin to desired consistency.

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Garlic Mashed Cauliflower and Potatoes