Slow Cooker Bacon Olive Oil Mashed Potatoes and Cauliflower

INGREDIENTS:

• 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

DIRECTIONS:

1. Combine potatoes and chicken broth in a slow cooker.

2. Cook potatoes on Low for 3 hours. Add cauliflower and continue cooking on Low another 3 hours.

3. 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.

4. Continue cooking until hot, about 10 minutes more