Be sure not to over whip the potatoes or they will take on a paste-like texture.

Serves 12

Ingredients:

       
  • 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 tablespoon salt
  •    
  • 1 teaspoon chopped fresh thyme
  •    
  • 1 teaspoon garlic powder
  •    
  • Pinch of ground black pepper

Directions:

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)

Serving size: 1/2 cup
  • Total carbohydrate: 13 g
  • Dietary fiber: 2 g
  • Sodium: 514 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 1 g
  • Total fat: 2 g
  • Cholesterol: 6 mg
  • Protein: 3 g
  • Calories: 81
  • Fats and oils: 1/2
  • Vegetables: 1
  • Carbohydrates: 1/2
  • Fats: 1/2
  • Vegetables: 1/2
  • Fats: 1/2
  • Nonstarchy vegetables: 1/2
  • Starches: 1/2
Last Updated: 2016-04-23
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