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

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.

• 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