Cauliflower and Potato Mash with Gorgonzola
1 head(s), medium, tough stems discarded, cut into large florets (6 c)
Uncooked Russet potato
2 pound(s), peeled and coarsely chopped (6 c)
2 tsp(s), divided
Plain lowfat Greek yogurt
2⅓ oz, crumbled, divided (1/3 cup)
1 tbsp(s), chopped
- Place cauliflower and potatoes in a large pot; add enough cold water to just cover vegetables. Add ¼ tsp salt; cover pot and bring to a boil over high heat. Reduce heat to medium-low and continue to cook, covered, until vegetables are extremely tender (test with a paring knife), about 15 minutes; drain vegetables.
- Transfer drained vegetables to bowl of a food processor; add yogurt, milk, Gorgonzola and 3/4 tsp salt. Puree until smooth (be sure to stop machine and scrape down sides as needed so that puree is even); season with remaining 1 tsp salt (or to taste).
- Transfer to a large serving bowl and garnish with chives; serve immediately.