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
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.