If you have a picky eater at home (or if you are wanting to cut out some calories and carbs), one great thing about this recipe is that you can easily sneak in some steamed cauliflower to these potatoes and no one will know the difference. Plus I love it because I use Greek yogurt in place of some of the cream in traditional mashed potato recipes giving this version a little more protein and fewer calories. We usually have this with Swedish meatballs, steak, turkey, or baked chicken.
Ingredients:
4 potatoes , cut into big chunks (I prefer russett or yukon gold potatoes)
⅓ head cauliflower (about 3/4 lb.) optional
2 tablespoons butter
1 tablespoons milk
1/4 cup whole fat Greek yogurt
salt, and black pepper to taste
Bring potato chunks to a boil in a medium pot. Bring heat down to low and simmer for about 20 minutes until fork tender. If you want to mix in some steamed cauliflower, then go ahead and cook cauliflower in a steamer basket until tender about 5-7 minutes. (I've been told that you can also do this by putting cauliflower in a medium bowl with about one inch of water, cover bowl and microwave on high for 5 minutes or until very soft, but I have not personally tried this). Drain most of the water and blend cauliflower in food processor or blender until smooth and save to add to the potatoes.
When potatoes are tender to fork add the butter, milk and Greek yogurt and mash by hand (add in the cauliflower now if adding that). Lastly add salt and pepper to taste.
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