Boil the Vegetables: Fill a large pot with salted water and bring to a boil. Add baby gold potatoes and cauliflower florets, boiling for 15-20 minutes until fork-tender.

Drain and Return: Drain the vegetables in a colander and return them to the pot over low heat to steam off excess moisture.

Add Flavorful Ingredients: Add broth, salted butter, and sour cream. Season with salt and pepper, and allow the butter to melt.

Mash to Desired Consistency: Mash the mixture until smooth. If thicker than preferred, gradually incorporate reserved broth.

Garnish and Serve: Fold in chopped chives or herbs. Serve warm with grilled meats or roasted vegetables.