1

Place the cauliflower and potatoes in a large pan. Add enough cold water to cover the vegetables. Add a pinch of salt, cover, and bring to a boil over high heat. Reduce heat to medium-low and continue to cook, covered, for 15 minutes, until vegetables are tender, then drain.

2

Transfer drained vegetables to a bowl, add the yogurt and milk then mash, or blitz in a food processor until smooth. Season with salt and pepper and garnish with chives.