4large russet potatoes, peeled and chopped into medium chunks
2medium headscauliflower, cut into quarter size florets
1/2cupplain Greek yogurt
1 tsp.garlic powder
1/8 tsp.ground black pepper
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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 bowl and mash using fork or potato masher. Add the butter, yogurt, salt, thyme, garlic and black pepper. Mix until all ingredients are well-incorporated, about 2 minutes.
Per Serving (½ cup): 81 calories, 2 g fat, 1 g saturated fat, 3 g protein, 13 g carbohydrate, 2 g fiber, 184 mg sodium