Trimmed down cheddar & chive duchess potatoes (made with cauliflower)

By Beckylynn

Ingredients

• oil mister or cooking spray
• 1 lb. yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1 lb. cauliflower, broken into florets
• 1/2 c. shredded cheddar cheese
• 1 egg
• 1/4 c. skim milk
• 1/4 c. fat-free plain yogurt
• salt & pepper to taste
• 2 tbsp. minced chives

Details

Servings 36
Preparation time 40mins
Cooking time 60mins
Adapted from ohmyveggies.com

Preparation

Step 1

Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray or oil mister.

Steam potatoes and cauliflower in a steamer basket over a few inches of boiling water for about 20 minutes, or until easily pierced with fork. Transfer to large bowl and mash thoroughly--if you're piping these, it's important to make sure the potato and cauliflower mixture is completely lump-free! It's best to use a

Add cheese, egg, milk, yogurt, salt and pepper to potatoes and cauliflower. Use a hand mixer on low speed to combine ingredients; fold in chives.

Transfer mashed potato mixture to piping bag or a large plastic zip-top bag. Since the potatoes will lose their shape anyway, it's best just to use a large round tip. If you're using a plastic bag, cut off the corner and pipe the potatoes through that. I piped in a spiral, starting from the outer-edge and working my way towards the center moving clockwise, but again, since these end up flattening out a little, it doesn't matter too much how you do it.