Categories: Sides

Ingredients

• 1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1lb. cauliflower florets
• 3 tbsp. sour cream
• 2 tbsp. butter, softened
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp. finely chopped fresh chives

Directions

1. Place potatoes and cauliflower in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 18 minutes. Drain and return the vegetables to the pan. Cook over medium-high heat, stirring often, until dry, about 3 minutes.

2. Mash the vegetables with a potato masher. Add sour cream and butter and mash until mostly smooth. Stir in salt and pepper. Transfer to a large serving bowl and sprinkle with chives.

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