Cauliflower and Potato Mash with Gorgonzola
- Total Time
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.
uncooked cauliflower1 head(s), medium, tough stems discarded, cut into large florets (6 c)
uncooked russet potato2 pound(s), peeled and coarsely chopped (6 c)
kosher salt2 tsp, divided
plain lowfat Greek yogurt½ cup(s)
low-fat milk¼ cup(s)
gorgonzola cheese2 ⅓ oz, crumbled, divided (1/3 cup)
chives1 Tbsp, 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.
- Serving size: 2/3 c