Mashed Potato-Cauliflower Casserole

Here is a jazzed up version of a Thanksgiving tradition that we have always served. I decided to test it out this weekend on my family members prior to serving it on Thanksgiving day.

My (almost) 92 year old Grandma has been making this for years so if course I was anxious to see her reaction. She approved and gave it the ultimate thumbs up! Right on!

5 large potatoes
1 medium head of cauliflower
1 square package of reduced fat cream cheese
1 cup of plain nonfat Greek yogurt
2 tablespoons of  garlic salt
2 tablespoons of ground Chia seed
Ground black pepper to taste
2 tablespoons of a low fat butter spread

Peel and boil the potatoes until they are soft. Boil, steam or microwave the cauliflower until it is soft. Mash the potatoes and the cauliflower in a large pot.  Beat with a mixer the potatoes and the cauliflower together until smooth. Beat in the cream cheese and yogurt. Add the remainder of the dry ingredients.  Spread the mixture into a greased 9 x 13 casserole dish. Top with cut up pieces of your favorite butter spread. Bake at 400 for about 40 minutes. You can also make this up to 3 days ahead of time and store in the fridge until you are ready to bake.