Mashed Cauliflower & Potatoes

Feeling: Thankful
Jamming to: Home by Edward Sharpe & the Magnetic Zeros

If you’re anything like us, mashed potatoes is an absolutely necessity at Thanksgiving dinner (or anytime of the year, for that matter). Naturally, we like to lighten up our mash by using 0% plain CHO instead of butter. It’s fluffy and good for you. When we came across this recipe for mashed cauliflower on Jessica’s blog, we thought we’d take a stab at creating some creamy deliciousness. We even threw two potatoes in for a classic spin – getting the best of both worlds in one big bowl.

{Click Read More for the low down on this delicious dish}


1 cauliflower
2 boiling potatoes
water (to boil cauliflower in)
1 large shallot
1 large clove of garlic
2 oz. asiago cheese, grated
6oz Plain 0% Chobani Greek Yogurt
salt and pepper to taste
chives for garnish


1. Bring water to boil in a large pot. Add cauliflower (whole). Boil for 8 minutes or until tender. Drain.
2. In food processor, process shallot, garlic, and asiago cheese until finely diced. Roughly chop cauliflower and potatoes and add to food processor. Add Chobani and seasonings. Pulse a few times until everything is combined, but not pureed. Be careful not to process mixture too much!
3. Once consistency is right, place mixture in a bowl and taste. Add seasonings or more Chobani if preferred. Garnish with fresh chives and serve!