1. Add potatoes, cauliflower, garlic, rosemary and salt to 4-quart saucepan and cover with water. Bring to a boil over high heat.
2. Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes. Drain, reserving about ½ cup liquid.
3. 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.
- 0 g Trans Fat
- 0 mg Cholesterol
- 410 mg Sodium
- 23 g Total Carbs
- 4.0 g Dietary Fibers
- 3 g Sugars
- 4 g Protein
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Nutritional Information
- 0 g Trans Fat
- 0 mg Cholesterol
- 410 mg Sodium
- 23 g Total Carbs
- 4.0 g Dietary Fibers
- 3 g Sugars
- 4 g Protein
Directions
1. Add potatoes, cauliflower, garlic, rosemary and salt to 4-quart saucepan and cover with water. Bring to a boil over high heat.
2. Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes. Drain, reserving about ½ cup liquid.
3. 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.