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