• Serves
    12
  • 81
    Calories

Dietician's Tip: Be sure not to over whip the potatoes or they will take on a paste-like texture.

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 1/2 teaspoons 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

  • Calories 81
  • Cholesterol 6 mg
  • Monounsaturated fat 1 g
  • Saturated fat 1 g
  • Sodium 514 mg
  • Total carbohydrate 13 g
  • Dietary fiber 2 g
  • Protein 3 g
  • Serving size 1/2 cup
  • Total fat 2 g
  • 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: 08-28-2018
RCP-20197719
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