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Making Mayo’s Recipes: Garlic cauliflower potato mash
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See how you can mash together russet potatoes, cauliflower, Greek yogurt and fresh thyme for a tasty side dish. (Don't overwhip this cauliflower-potato mash or it will take on a paste-like texture.)
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:02) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Ingredients
- 4 large russet potatoes, peeled and chopped into medium chunks
- 2 medium heads cauliflower, cut into quarter size florets
- 2 tablespoons unsalted butter
- 1/2 cup Greek yogurt
- 1 tablespoon salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon garlic powder
- 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.
