Begin by peeling and chopping about 1 pound of baby gold potatoes into even-sized chunks, roughly 1-2 inches.

Wash and chop 1 medium cauliflower head into bite-sized florets.

In a large pot, combine the chopped potatoes and cauliflower florets with about 4-5 cups of water. Bring the pot to a vigorous boil over medium-high heat and cook for 15-20 minutes, or until fork-tender.

Carefully drain them in a colander but set aside ¾ cup of the cooking broth.

Transfer the drained vegetables into a mixing bowl. Add 1 tablespoon of salted butter and ½ cup of sour cream. Gradually incorporate the reserved broth while mashing until preferred smoothness is reached.

Stir in ¼ teaspoon of salt and adjust to taste. Mix in chopped chives if desired.

Serve the Lightened-Up Cauliflower Potato Mash in a serving dish with an extra pat of butter on top if desired.