3 pounds russet potatoes, peeled and chopped into 1-inch chunks
1 1/2 pounds cauliflower florets, cut into 6 or 8 large chunks
4 cloves garlic, peeled and minced
1 1/2 cups Hiland Dairy Milk, divided
1 cup chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Hiland Dairy Shredded Cheddar Cheese
1/2 cup mascarpone cheese
1/2 cup grated Parmesan
4 tablespoons Hiland Dairy Salted Butter
10-12 large sage leaves
Layer potatoes in the bottom of the slow cooker. Place cauliflower on top and add garlic, 1 cup milk, chicken broth, salt and pepper, and toss to coat. Cover and cook until fork tender, about 4-5 hours on high or 6-7 hours on low, gently mixing once halfway through.
Mash mixture using a potato masher or electric mixer.
Stir in the cheeses, cover, and cook another 5-10 minutes or until cheese has melted.
While the cheese melts, melt butter in a small skillet over medium heat. Swirling the pan occasionally, watch for the color to change from yellow to golden-tan to a warm brown.
Once brown, add the sage and cook for 30 seconds, stirring once or twice.
Remove skillet from heat. Transfer sage to a paper towel-lined plate to remove excess butter and then coarsely chop.
Just before serving, heat remaining 1/2 cup milk in the microwave for 45-60 seconds and stir into potatoes until desired consistency is reached, adding more if necessary.
Stir in browned butter and chopped sage and season with additional salt and coarsely ground black pepper, if desired.