Garlic Mashed Potatoes with Cauliflower

The secret to these is to add a head of cauliflower for some added nutrition. Honestly, these are TASTY!!! I didn't really measure while I was making these, so don't worry too much about amounts. These are gluten-free, casein-free, and soy-free. [Note: These are not egg-free due to the egg in the mayonnaise. For an egg-free version, click HERE.]

Ingredients
1 small head cauliflower
About 6 brown potatoes (mine were pretty small)
1/4 cup gluten-free chicken broth (I use Pacific brand)
About 1 Tbsp. salt
About 1 Tbsp. refined coconut oil
About 1/2 Tbsp. canola mayonnaise (Spectrum brand)
A spoon-full of minced garlic

Preparation
Detach cauliflower florets from stalk by pounding your cauliflower head stalk-end down onto your countertop. Peel potatoes.

Directions
Put cauliflower and potatoes together into a pot of water. Bring to a boil on high heat. Boil until potatoes are soft (you can easily stick a knife/fork through them). Drain water (reserve it for making chicken soup if you'd like)! Mash cauliflower and potatoes together with a potato masher; if you don't have one, a fork will do. Add chicken broth, salt, coconut oil, mayo, and garlic. Mix/mash together until you reach your desired consistency (smooth or lumpy; however your family likes it).