Slow Cooker Mashed Potato and Cauliflower with Cheese
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Prep Time
20 Minutes -
Cook Time
315 Minutes -
Servings
16
Ingredients
- 3 pounds russet potatoes, peeled and chopped into 1-inch chunks
- 1 1/2 pounds cauliflower florets, cut into 6 or 8 large chunks
- 4 cloves garlic, peeled and minced
- 1 1/2 cups Hiland Dairy Milk, divided
- 1 cup chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Hiland Dairy Shredded Cheddar Cheese
- 1/2 cup mascarpone cheese
- 1/2 cup grated Parmesan
- 4 tablespoons Hiland Dairy Salted Butter
- 10-12 large sage leaves
Directions
- 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 mixture 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 chopped sage and season with additional salt and coarsely ground black pepper, if desired.
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