Cooked, mashed and served all in the slow cooker, this velvety, cheesy potato cauliflower mash makes a delicious and easy side dish and is a perfect for any holiday dinner.
- 3 pounds (about 3 large) russet potatoes, peeled and chopped into 1-inch chunks
- 1 1/2 pounds cauliflower florets (from 1 large head), cut into 6-8 wedges
- 1 1/2 cups milk, divided
- 1 cup chicken broth
- 4 cloves garlic, minced or pressed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated parmesan cheese
- 1/2 cup mascarpone cheese
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons butter
- 10 large sage leaves
- Layer potatoes in the bottom of the slow cooker. Place cauliflower on top and add garlic, 1 cup milk, chicken broth, salt and pepper and toss to coat.
- Cover and cook until fork tender, about 4-5 hours on high or 6-7 hours on low, gently mixing once halfway through.
- Mash to using a potato masher or electric mixer. Stir in the cheeses, cover, and cook another 5-10 minutes or until cheese has melted.
- While the cheese melts, melt butter in a small skillet over medium heat. Swirling the pan occasionally, watch for the color to change from yellow to golden-tan to a warm brown. Once brown, add the sage and cook for 30 seconds, stirring once or twice. Remove skillet from heat. Transfer sage to a paper towel-lined plate to remove excess butter and then coarsely chop.
- Just before serving, heat remaining 1⁄2 cup milk in the microwave for 45-60 seconds and stir into potatoes until desired consistency is reached, adding more if necessary. Stir in browned butter and sage and season with additional salt and coarsely ground black pepper, if desired.
- Category: Side
- Method: Slow Cooker
- Cuisine: American
- Serving Size: 2/3 cup
- Calories: 300
- Sugar: 4 g
- Sodium: 253 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 38 mg
Keywords: slow cooker mashed potato and cauliflower