Ingredients

¾ pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes
½ pound cauliflower, separated into 1-inch flowerets, then cut in half
2 cloves garlic, peeled and thinly sliced
¼ cup low sodium vegetable broth, chicken broth or water
1/3 cup plus 1 tablespoon whole milk or half-&-half
2 tablespoons unsalted butter, cut into ½-inch pieces
¼ teaspoon kosher salt
pinch freshly ground white pepper

Instructions

Place the potatoes, cauliflower, garlic, and broth/water in a 1-1/2 quart microwave safe casserole/bowl that is at least 4-inched deep. Cover tightly with lid or a plate and place in the Cuisinart Compact Microwave. Microwave on High for 10 minutes. Stir. Microwave on High for 8 minutes. Remove and let stand for 2 to 3 minutes.
Place milk and butter in a 2-cup glass measure or bowl. Microwave on High for 2 minutes, until milk is hot and butter is completely melted. Pour over potato/cauliflower mixture. Sprinkle with salt and pepper. Use a potato masher or hand mixer to “smash” potatoes and cauliflower to desired consistency. If a smoother texture is desired, use a food mill. Serve hot.

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