3 Tbsp. Country Crock® Plant Butter with Almond Oil Stick
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.