It definitely scratches the itch for mashed potatoes, but the cauliflower and yogurt make it feel much lighter and like something we could easily incorporate into our regular rotation.
1. Add the potato pieces and the cauliflower florets to a large stockpot and cover with water. Bring to a boil over high heat. Once boiling, season generously with kosher salt and cook until fork-tender.
2. Drain in a colander and then move to the hot pot; cover to let steam dry.
3. After a few minutes, add in the cold butter and mash well with a potato masher until nearly smooth. Fold in the Greek yogurt and garlic powder. Taste and season with salt as needed.
4. To serve, top with chopped chives, flaky sea salt, freshly cracked black pepper, and an extra pat of butter, if desired.
Originally featured in A Cozy Winter Dinner Menu