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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Find 15 Irresistible Holiday Sides here!
- 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
- 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.
- 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.
- Serving Size 1/2 cup cauliflower mashed potatoes
- Calories 88
- Carbohydrate Content 18 g
- Cholesterol Content 3 mg
- Fat Content 1 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 0.5 g
- Sodium Content 120 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g