Slow Cooker Cauliflower Mashed Potatoes
Total Time
7 hours 20 minutes
Prep Time
20 minutes
Cook Time
7 hours
Rating
5 out of 5 stars
(3)
Ingredients
8 servings
- 2 ½ pounds Yukon gold potatoes, peeled and cubed
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 head cauliflower, cut into small florets
- 1 cup vegetable stock
- 1 5.2 ounce package garlic herb cheese, crumbled
- ½ cup half and half
- ¼ cup chopped fresh chives
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Preparation
Step 1
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.
Step 2
Cover and cook on low heat for 6-7 hours, or until tender.
Step 3
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.
Step 4
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.
Step 5
Serve immediately.
Step 6
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Chef's notes
*This can be kept warm, stirring occasionally, up to 1 hour.
