Gluten-Free

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.

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Servings
10
Prep Time
25 min
Cook Time
30 min
Duration
55 min

Ingredients

  • 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

Preparation

  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.

Nutrition Information

  • 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