Garlic cauliflower potato mash

Be sure not to over whip the potatoes or they will take on a paste-like texture.

Ingredients (Serves 12)

4 large russet potatoes, peeled and chopped into medium chunks
2 medium heads cauliflower, cut into quarter size florets
2 tablespoons unsalted butter
1/2 cup Greek yogurt
1 1/2 teaspoons salt
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
Pinch of ground black pepper

Directions

Bring water to a boil in two medium sauce pots. Boil potatoes and cauliflower in separate pots until each are fork tender, about 10 minutes; remove from heat and drain. Place cauliflower in a food processor and process until smooth, about 2 minutes. Place potatoes and processed cauliflower into a large mixer with a whip attachment and mix on medium speed for about 1 minute. Add the butter, yogurt, salt, thyme, garlic powder and black pepper. Mix on the stir setting until all ingredients are well-incorporated, about 2 minutes. Serve.