Lightened Up Mashed Potatoes With Cauliflower And Yogurt

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

½ cup milk of choice* (whole milk is the best!)

⅓ cup plain Greek yogurt, to taste

¼ cup salted butter

1 tsp garlic powder

Freshly ground black pepper

Get out your milk, yogurt and butter so they can come to room temperature.
Add 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.
Bring 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.
Add 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 ½ tsp salt). Serve hot! Leftovers will keep in the refrigerator for 3-4 days.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m