Step 1

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.

Step 2

Bring to a boil, cover, and simmer for 20 minutes (or until potatoes are fork-tender).

Step 3

Remove from heat and remove and discard rosemary sprig.

Step 4

Drain potatoes and cauliflower and return to pot.

Step 5

Add the butter (4 tablespoons) and use a potato masher to mash the vegetables with the butter until butter is fully melted.

Step 6

Add the milk (3/4 cup) and continue mashing until well combined. Use more milk if a creamier texture is desired.

Step 7

Add more salt to taste.

Step 8

Serve garnished with parsley and pepper, if desired.