fresh parsley and freshly ground black pepperfor serving (optional)
Place cut potatoes (2 lbs.), cauliflower (4 cups) , chicken broth (2 cups), and plenty of kosher salt to taste in a large pot, with the rosemary sprig placed on top.
Bring to a boil, cover, and simmer for 20 minutes (or until potatoes are fork-tender).
Remove from heat and remove and discard rosemary sprig.
Drain potatoes and cauliflower and return to pot.
Add the butter (4 tablespoons) and use a potato masher to mash the vegetables with the butter until butter is fully melted.
Add the milk (3/4 cup) and continue mashing until well combined. Use more milk if a creamier texture is desired.
Add more salt to taste.
Serve garnished with parsley and pepper, if desired.
For a vegetarian version, be sure to use vegetable broth instead of chicken broth.
For a dairy free or paleo version, make sure to use ghee instead of butter and use broth instead of milk (you can reserve one cup of the liquid you boiled it in for this).
For a vegan version, use olive oil instead of butter, and vegetable broth instead of chicken broth / milk.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.