By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 12

Ingredients

  1. 4 large russet potatoes, peeled and chopped into medium chunks
  2. 2 medium heads cauliflower, cut into quarter size florets
  3. 2 tablespoons unsalted butter
  4. 1/2 cup Greek yogurt
  5. 1 tablespoon salt
  6. 1 teaspoon chopped fresh thyme
  7. 1 teaspoon garlic powder
  8. 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
  • Total fat 2 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 1 g
  • Cholesterol 6 mg
  • Sodium 514 mg
  • Total carbohydrate 13 g
  • Dietary fiber 2 g
  • Total sugars 2 g
  • Protein 3 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 23, 2016