BEST EVER mashed potatoes made right in your crockpot! Save on oven space! You won't even taste the cauliflower!
5 stars (3 ratings)
Ingredients
2 ½poundsYukon gold potatoes, peeled and cubed
1shallot, minced
3clovesgarlic, minced
2tablespoonsunsalted butter
Kosher salt and freshly ground black pepper
1head cauliflower, cut into small florets
1cupvegetable stock
15.2 ounce package garlic herb cheese, crumbled
½cuphalf and half
¼cupchopped fresh chives
Instructions
Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Place potatoes, shallot, garlic and butter into the slow cooker; season with salt and pepper, to taste. Without stirring, top with cauliflower and vegetable stock.
Cover and cook on low heat for 6-7 hours, or until tender.
Remove potato mixture from the slow cooker and drain excess liquid before returning to the pot. Stir in garlic herb cheese and half and half.
Using an electric mixer fitted with the paddle attachment, blend potatoes and cauliflower until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more half and half as needed until desired consistency is reached. Stir in chives; season with salt and pepper, to taste.
Serve immediately.*
Notes
*This can be kept warm, stirring occasionally, up to 1 hour.