Get recipes delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Garlic Mashed Cauliflower and Potatoes

  • Cooking time20 min
  • Prep time10 min
  • Portions 4
recipe image Garlic Mashed Cauliflower and Potatoes


  • 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
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


  1. Add potatoes, cauliflower, garlic, rosemary and salt to 4-quart saucepan and cover with water. Bring to a boil over high heat.
  2. Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes. Drain, reserving about ½ cup liquid.
  3. 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.