- By Dana Sparks
Making Mayo’s Recipes: Garlic cauliflower potato mash
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.)
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- 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
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.