Rosemary Garlic Mashed Potatoes & Cauliflower

Ingredients:

• 2 lb yellow potatoes
• 1 large head cauliflower (about 4-5 cups)
• 2 cups chicken broth
• 2 sprigs rosemary
• 4+ cloves garlic
• 3/4 cup whole or 2% milk
• 1/2 teaspoon salt
• Pepper to taste

Gravy Ingredients:

• 1 large onion
• 8 oz button mushrooms
• 1/2 cup chopped parsley
• 2 cups broth (chicken, beef, or vegetable)
• 1/4 cup cornstarch
• 1 teaspoon white pepper

Instructions:

1. Wash and peel the potatoes. Cut into 1 inch pieces.
2. Cut the cauliflower into small florets.
3. Place cauliflower, potatoes, chicken broth, rosemary, and salt into large pot with 2 cups water. Bring to a boil and let cook 10 – 15 minutes.
4. Add garlic and continue to cook for another 5 – 10 minutes or until the cauliflower and potatoes are tender.
5. Chop onions, mushrooms, and parsley into a fine dice.
6. Saute onions, mushrooms, parsley, and 1.5 cups broth until veggies are tender.
7. Drain the potatoes and cauliflower and return to the large pot. Discard rosemary.
8. Combine 1/2 cup broth, pepper, and cornstarch in a small jar. Shake vigorously until well combined, add to the sauteing vegetables.
9. Bring gravy to a boil and stir occasionally, about 2 minutes
10. Add butter, milk, and pepper to the potato cauliflower mixture. Mash to desired consistency. Garnish with chopped parsley.