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Slow Cooker Bacon Olive Oil Mashed Potatoes and Cauliflower


  • 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


  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

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