Potato-Cauli Mash with Yogurt and Chives
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.
1½ pounds Yukon gold potatoes, peeled and quartered
1 pound cauliflower, cut into small florets
¼ cup butter, chilled, cut into small squares
¾ cup full-fat plain Greek yogurt
¼ teaspoon garlic powder
2 tablespoons finely chopped chives
flaky sea salt and freshly cracked pepper to taste
an additional pat of butter (optional)
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