Skinny Cheddar Chive Smashed Potatoes

Add the potatoes and bay leaf to a stockpot and fill the pot about halfway with water. Salt the water, and bring the water to a boil.

Meanwhile, place the cauliflower florets in a heat-safe container (or, many varieties come packaged in microwaveable bags) and microwave until completely thawed.

When the potatoes are tender and easily pierced with a fork, add the thawed cauliflower to the pot. Turn off the heat. Drain the potatoes and cauliflower, and remove the bay leaf.

Transfer the vegetables to a large mixing bowl. Add the chives, olive oil, and the grated cheddar cheese. Season thoroughly with salt and pepper. Mash the potatoes and cauliflower to a purée with a potato masher. Serve immediately.