Cauliflower Mashed Potatoes with Dill

Mashed potatoes are a wonderfully blank canvas that can be enhanced by adding other vegetables to the cooking water. Here, cauliflower adds nutty notes while dill stirred in at the end adds lovely green flecks and a pop of fresh flavor.

Photo: Gibson & Smith

By Jill Silverman Hough

Find 15 Irresitible Holiday Sides here! 

Serves: 10
Hands-on Time: 25 minutes
Total Time: 55 Minutes


  • 2 lb Russet potatoes, peeled and cut into 1½-inch chunks
  • 3 cups cauliflower florets
  • 1 cup plain whole-milk yogurt (TRY: Stonyfield Organic Smooth & Creamy Whole Milk Plain Yogurt)
  • 1/2 tsp sea salt, plus additional to taste
  • 1 tbsp chopped fresh dill, plus small sprigs for garnish


  1.  In a large saucepan or small stockpot on high, add potatoes and cauliflower and cover with cold water by 1 inch. Bring to a boil. Reduce to a simmer and cook until vegetables are very tender, 15 to 18 minutes.
  2. Drain vegetables and return to pot. Add yogurt and salt and mash with a potato masher to desired consistency. Stir in chopped dill and additional salt. To serve, transfer to a bowl and garnish with dill sprigs.

Nutrients per serving (1/2 cup cauliflower mashed potatoes): calories: 88, total fat: 1 g, sat. fat: 0.5 g, carbs: 18 g, fiber: 2 g, sugars: 3 g, protein: 3 g, sodium: 120 mg, cholesterol: 3 mg 



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