Cauliflower and Potato Mash with Gorgonzola

3
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 flavor than potatoes alone. The Gorgonzola really takes this dish over the top.

Ingredients

uncooked cauliflower

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)

kosher salt

2 tsp, divided

plain lowfat Greek yogurt

½ cup(s)

low-fat milk

¼ cup(s)

gorgonzola cheese

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

chives

1 Tbsp, chopped

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.
  4. Serving size: 2/3 c

A happier, healthier you starts here