Love creamy, fluffy mashed potatoes? This is the recipe for you! When you taste them, you won't even know they are loaded with hidden veggies! The cauliflower in this recipe reduces the calories and carbs while giving you some extra fiber and vitamin C!
Makes 6-8 servings
2 lbs (about 4-5) white potatoes washed and unpeeled, cut into two-inch pieces
1 head cauliflower, chopped into florets
1 4 oz container of low-fat plain Greek yogurt (you could also use a low fat sour cream)
3 tablespoons unsalted butter
3/4 cup 2% milk, plus more if needed to thin it out
2 cloves garlic, minced
1 cup shredded parmesan cheese
Salt and pepper to taste
Chopped scallions (optional)
Place cut potatoes and the chopped cauliflower in a large pot. Cover with water by about 3 inches. Generously salt the water. Bring to a boil, cover, and simmer for 15 minutes or until potatoes are tender.
While the potatoes are cooking, in a small pot on low to medium-low heat add butter, minced garlic and milk. Let cook on low while the potatoes and cauliflower are cooking. Keep an eye on this to make sure the mixture does not burn.
When the potatoes and cauliflower are done cooking, drain liquid and return the potatoes and cauliflower to the same pot. Pour in the warm milk and garlic mixture, Greek yogurt, cheese and blend with an immersion blender (if you don’t have one you can do this in a mixer, a food processor, or mash by hand). If the mixture is too thick, you can add more milk at this point.
Salt and pepper to taste. Garnish with chopped scallions. Enjoy!!