Rosemary Infused Potato and Cauliflower Mash

Name: Rosemary Infused Potato and Cauliflower Mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lbs. white or yellow potatoes (washed and unpeeled, cut into two-inch pieces); 4 cups cauliflower florets (from about 1 large head); 2 cups chicken stock/broth (or vegetable broth, or water); 1 sprig rosemary; kosher salt (to taste); 4 tablespoons butter; 3/4 cup whole milk (plus more if needed); fresh parsley and freshly ground black pepper (for serving (optional))

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $3.40 /serving

Author : Elizabeth Lindemann

Rosemary Infused Potato and Cauliflower Mash

Ingredients

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2 lbs. white or yellow potatoes (washed and unpeeled, cut into two-inch pieces)4 cups cauliflower florets (from about 1 large head)2 cups chicken stock/broth (or vegetable broth, or water)1 sprig rosemarykosher salt (to taste)4 tablespoons butter3/4 cup whole milk (plus more if needed)fresh parsley and freshly ground black pepper (for serving (optional))

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Instructions

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Step 1

Place cut potatoes (2 lbs.), cauliflower (4 cups) , chicken broth (2 cups), and plenty of kosher salt to taste in a large pot, with the rosemary sprig placed on top.

Step 2

Bring to a boil, cover, and simmer for 20 minutes (or until potatoes are fork-tender).

Step 3

Remove from heat and remove and discard rosemary sprig.

Step 4

Drain potatoes and cauliflower and return to pot.

Step 5

Add the butter (4 tablespoons) and use a potato masher to mash the vegetables with the butter until butter is fully melted.

Step 6

Add the milk (3/4 cup) and continue mashing until well combined. Use more milk if a creamier texture is desired.

Step 7

Add more salt to taste.