Photo of Cauliflower and Potato Mash with Gorgonzola by WW

Cauliflower and Potato Mash with Gorgonzola

Points® value
Total Time
40 min
20 min
20 min
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.


Uncooked cauliflower

1 head(s), medium, tough stems discarded, cut into large florets (6 c)

Russet potato

2 pound(s), peeled and coarsely chopped (6 c)

Kosher salt

2 tsp(s), divided

Plain lowfat Greek yogurt

½ cup(s)

1% low-fat milk

¼ cup(s)

Gorgonzola cheese

2 oz, crumbled, divided (1/3 cup)


1 tbsp(s), chopped


  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.


Serving size: 2/3 c