Preparation

1. Fill a large stockpot with water & bring to a boil.

2. Meanwhile, wash potatoes thoroughly & cut into 1″ inch pieces.

3. Once boiling, add potatoes to water & reduce heat to medium. Cook 30 minutes.

4. 8-10 minutes before potatoes are done, add cauliflower to stockpot.

5. Once potatoes & cauliflower are fork-tender, remove from heat & drain. Return cauliflower & potatoes to stockpot.

6. Add yogurt & milk to stockpot. Mash until ideal consistency is reached.

Tips

Try switching out russet potatoes for sweet potatoes to give this side dish more nutrients and color!

Nutrition Facts

4 servings per recipe
Serving size (209g)
Amount per serving
Calories
150
% Daily Value*
Total Fat 0.5g 1%
    Saturated Fat 0g 0%
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 45mg
2%
Total Carbohydrate 32g 0%
    Dietary Fiber 4g 14%
    Total Sugars 3g  
Includes 0g Added Sugars
0%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 66mg 6%
Iron 2mg 10%
Potassium 913mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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