Garlic cauliflower potato mash

Dietitian's tip:

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

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 1/2 teaspoons 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.

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