Adding cauliflower and Greek yogurt helps reduce calories and fat while keeping the potatoes creamy. Just be sure not to over whip the potatoes or they’ll take on a paste-like texture.
Bring water to a boil in two smaller pots or medium saucepans. Boil potatoes and cauliflower in separate pots until tender when stabbed with a fork, approximately 10 minutes. Remove from heat and drain.
Place cauliflower in a food processor and process about 2 minutes or until smooth. Place potatoes and processed cauliflower into a large mixing bowl. Using a stand mixer with a whip attachment, mix on medium speed about 1 minute. An electric hand mixer works, too. But you may need to mix the potatoes and cauliflower a little longer.
Add the thyme, butter, yogurt, salt, garlic powder and black pepper. Mix on low about 2 minutes until all ingredients are well blended, and serve.
Nutrition facts per serving
Makes 6 servings
|Total Fat||2.3 g|
|- Saturated Fat||1.4 g|
|Total Carbohydrate||17.8 g|
|- Dietary Fiber||3.3 g|
|- Total Sugars||2.8 g|
|-- Added Sugars||0 g|