Place the cauliflower and potatoes in a medium saucepan, cover with water and bring to a boil. Boil until tender (easily pierced with a fork), about 10-15 minutes. Drain, reserving 2 tablespoons of the liquid.
In a large bowl, smash the potatoes, cauliflower, water, milk and yogurt with a potato masher until you've reached the desired consistency - it should be slightly chunky and creamy, but not too thin or liquified. Add remaining ingredients and stir to combine.
Original Blog Post: Smashed Cauliflower and a Blog Award