Cauliflower and Potato Mash with Gorgonzola
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Combining cauliflower and potatoes creates a rich, creamy mash with more interesting flavour than potatoes alone. The Gorgonzola really takes this dish over the top.
Ingredients
Uncooked cauliflower
1 head(s), medium
Russet potato
2 pound(s)
Kosher salt
2 tsp(s)
Plain lowfat Greek yogurt
½ cup(s)
1% low fat milk
¼ cup(s)
Gorgonzola cheese
2⅓ oz
Chives
1 tbsp(s)
Instructions
1
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.
2
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).
3
Transfer to a large serving bowl and garnish with chives; serve immediately.
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