2 1/2 pounds potatoes, peeled and cubed
1 cup chicken broth
1 head cauliflower, chopped
1/4 cup milk
8 tablespoon Verbena Bacon Extra Virgin Olive Oil
1/4 cup sour cream
1 tablespoon ground black pepper, or to taste
1 teaspoon garlic powder
1/4 teaspoon paprika
salt to taste
Combine potatoes and chicken broth in a slow cooker.
Cook potatoes on Low for 3 hours. Add cauliflower and continue cooking on Low another 3 hours.
Stir milk, bacon olive oil, sour cream, black pepper, garlic powder, paprika, and salt into the potato mixture. Mash with a potato masher or blend with an immersion blender to desired consistency.
Continue cooking until hot, about 10 minutes more