Slow Cooker Mashed Potato and Cauliflower with Cheese

Prep Time

minutes

240+

Cook Time

minutes

245+

Total Time

minutes

Serving

size

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 or 8 large chunks)
4 cloves – garlic peeled and minced
1 1/2 cups – milk, divided
1 cup – chicken broth
1 teaspoon – kosher salt
1/2 teaspoon – freshly ground black pepper
1 cup – shredded sharp cheddar cheese
1/2 cup – mascarpone cheese
1/2 cup – grated parmesan
4 tablespoons – salted butter
10-12 – 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.

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.

Remove skillet from heat. Transfer sage to a paper towel-lined plate to remove excess butter and then coarsely chop.