Lightened Up Mashed Potatoes with Cauliflower and Yogurt

This recipe for homemade mashed potatoes with cauliflower added is pure comfort food with a nutrition upgrade! Add a dollop of Greek yogurt for tang, a pat of butter (obviously), and plenty of garlic powder and seasoning. It’s a side dish that’s quick and simple on a weeknight, but still special enough to wow at Sunday supper or holiday gatherings. Serve with cozy vegan gravy.

📝 Ingredients

• 4 medium to large russet potatoes, sliced into thick rounds (3 lbs, you can also do half Yukon half russet)
• 1 medium head cauliflower, cored and roughly chopped (1 lb florets, can also use frozen!)
• 2 tsp kosher salt, divided, to taste
• 1/2 cup milk of choice* (whole milk is the best!)
• 1/3 cup plain Greek yogurt, to taste
• 1/4 cup salted butter
• 1 tsp garlic powder
• Freshly ground black pepper

👨‍🍳 Instructions

1. 1Get out your milk, yogurt and butter so they can come to room temperature.
2. 2Add potatoes and cauliflower to a large pot (I usually don't peel mine for ease, but that's up to you! Just rinse them very well if you don't). I like to use the Instant Pot for this; see notes below. Add enough cold water to fully cover potatoes and sprinkle with 1 tsp salt.
3. 3Bring to a boil over high heat. Reduce heat to medium or medium low and cook, uncovered, for 15-20 minutes, or until potatoes are fork tender. Drain very well and then return to pot.
4. 4Add milk, yogurt, butter, garlic powder, remaining 1 tsp salt, and several grinds of pepper. Use a potato masher to mash until creamy. Don't over-mash or else they'll be gluey. Taste and add more seasoning if needed (I added another 1/2 tsp salt). Serve hot! Leftovers will keep in the refrigerator for 3-4 days.