Ingredients
- 3 medium Russet potatoes
- 2 cups cauliflower
- 3 Tbsp non-fat Greek yogurt
- 1/4 cup low-fat milk
- pepper to taste
Preparation
- Fill a large stockpot with water & bring to a boil.
- Meanwhile, wash potatoes thoroughly & cut into 1" inch pieces.
- Once boiling, add potatoes to water & reduce heat to medium. Cook 30 minutes.
- 8-10 minutes before potatoes are done, add cauliflower to stockpot.
- Once potatoes & cauliflower are fork-tender, remove from heat & drain. Return cauliflower & potatoes to stockpot.
- Add yogurt & milk to stockpot. Mash until ideal consistency is reached.
Tips
Try switching out russet potatoes for sweet potatoes to give this side dish more nutrients and color!Nutrition Facts
4 servings per recipe | |
Serving size | (209g) |
Amount per serving Calories |
150 |
% Daily Value* |
|
Total Fat 0.5g | 1% |
Saturated Fat 0g | 0% |
Trans Fat 0g | |
Cholesterol 0mg | 0% |
Sodium 45mg
|
2% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 4g | 14% |
Total Sugars 3g | |
Includes 0g Added Sugars |
0% |
Protein 6g | |
Vitamin D 0mcg | 0% |
Calcium 66mg | 6% |
Iron 2mg | 10% |
Potassium 913mg | 20% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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