Description
A creamy and delicious mashed potato and cauliflower dish, perfect as a side.
Ingredients
Scale
- 2 pounds potatoes, chopped into large, even chunks
- 1 head cauliflower, cut into florets
- 1 tablespoon salt, plus more to taste if needed
- 2 tablespoons butter or olive oil
- 1/4 cup chicken or vegetable stock
- 1/2 cup full fat unsweetened Greek yogurt or plain yogurt
- 2 tablespoons freshly chopped parsley or other herbs of your choice (optional)
Instructions
- Place the potato chunks and cauliflower florets in a large pot. Cover with water and stir in 1 tablespoon of salt.
- Bring the pot to a boil over a high heat, then cover and reduce the temperature to maintain a rapid simmer. Let simmer about 15-20 minutes or until the potatoes are fork tender.
- Remove from the heat and pour the potatoes and cauliflower into a large colander to drain the water, then return to the pot.
- Add butter or oil to the pot. Use a potato masher to start mixing and mashing everything together to melt the butter (or warm the oil).
- Add the stock, yogurt, and chopped parsley to the pot as you mash. Continue mashing until you reach your preferred mashed potato consistency. If your potatoes/cauliflower haven’t broken down enough for your liking, add another 2-3 tablespoons stock or yogurt as you mash.
- Stir in additional fresh herbs if desired until just mixed in. Taste and season with salt as you see fit. Drizzle a little bit of olive oil or melted butter over the top and serve warm.
Notes
- For a richer flavor, use butter instead of olive oil.
- Feel free to experiment with different herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: boil, mash
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg