Step 1

Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Place potatoes, shallot, garlic and butter into the slow cooker; season with salt and pepper, to taste. Without stirring, top with cauliflower and vegetable stock.

Step 2

Cover and cook on low heat for 6-7 hours, or until tender.

Step 3

Remove potato mixture from the slow cooker and drain excess liquid before returning to the pot. Stir in garlic herb cheese and half and half.

Step 4

Using an electric mixer fitted with the paddle attachment, blend potatoes and cauliflower until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more half and half as needed until desired consistency is reached. Stir in chives; season with salt and pepper, to taste.

Step 5

Serve immediately.*