8 chicken sausages
1 pound russet potatoes, peeled and cubed
1 pound raw cauliflower florets
2 Tbsp. minced garlic
3 Tbsp. butter
1/2 cup low fat Greek yogurt
1 tsp. salt
1 tsp. pepper
2 Tbsp. fresh chives, finely chopped
Bring 4 quarts of water to a boil in a large pasta pot. Add cubed potatoes, cauliflower florets and minced garlic. Boil for 15 minutes until softened. Drain water and place the potato/cauliflower mixture in a large mixing bowl. Add butter, Greek yogurt, salt and pepper. Blend with an electric mixer on high for 5 minutes until smooth.
Preheat BBQ grill to medium high. Grill sausages for 3 minutes per side. Serve sausages atop a bed of mashed potatoes and cauliflower. Top with fresh chives.