Step 1

Add the potato pieces and cauliflower florets to a large stock pot, cover with cold water and season generously with salt.

Step 2

Bring to a boil over high heat and cook until fork-tender.

Step 3

Drain in a colander and then return the vegetables to the hot pot and let sit for a few minutes to dry off.

Step 4

Add the butter and mash with a potato masher until nearly smooth.

Step 5

Fold in the yogurt and garlic powder.

Step 6

Taste and season with salt, as needed.

Step 7

Transfer to a serving bowl and top with chives, flaky sea salt, freshly cracked black pepper and a pat of butter.