Garlic cauliflower potato mash
Updated: 2018-08-28
Be sure not to over whip the potatoes or they will take on a paste-like texture.
Serves 12
- 4 large russet potatoes, peeled and chopped into medium chunks
- 2 medium heads cauliflower, cut into quarter size florets
- 2 tablespoons unsalted butter
- 1/2 cup Greek yogurt
- 1 1/2 teaspoons salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon garlic powder
- Pinch of ground black pepper
Bring water to a boil in two medium sauce pots. Boil potatoes and cauliflower in separate pots until each are fork tender, about 10 minutes; remove from heat and drain. Place cauliflower in a food processor and process until smooth, about 2 minutes. Place potatoes and processed cauliflower into a large mixer with a whip attachment and mix on medium speed for about 1 minute. Add the butter, yogurt, salt, thyme, garlic powder and black pepper. Mix on the stir setting until all ingredients are well-incorporated, about 2 minutes. Serve.
Nutritional analysis per serving
Calories: 81
Total carbohydrate: 13 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 3 g
Saturated fat:
Serving size: 1/2 cup
Sodium:
Total fat: 2 g