This recipe gets a bit sneaky, but I’d be willing to bet that nobody will know that there’s cauliflower mixed in to these creamy, flavorful mashed potatoes. The equal ratio of potatoes to cauliflower gives this dish the perfect amount of creaminess, while the fragrant green onions provide lots of flavor.
3 cups Yukon Gold potatoes, unpeeled and cubed
3 cups cauliflower, cut into florets
1/2 cup diced green onion
1 teaspoon vegetable oil
1/2 teaspoon onion powder
1/3 cup plain Greek yogurt or light sour cream
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
Place potatoes in a large pot of water, bring to a boil, and cook for 5 minutes. Add the cauliflower and reduce heat to medium-low. Cook an extra 15 minutes, or until the potatoes and cauliflower are tender.
While the potatoes and cauliflower cook, stir together the green onion and oil in a small microwave-safe bowl. Cover and microwave 1 minute. Set aside.
Drain potatoes and cauliflower in a colander; remove excess water by pressing down on the mixture with a small plate. Transfer back to the pot and add remaining ingredients. Using a hand mixer or potato masher, process everything until just combined.
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