Mashed Potatoes, Cauliflower and Carrots
6 small Yukon Gold potato(es), peeled, cut into 1-inch chunks
(about 1 1/4 lbs)
1 pound(s) cauliflower, florets
3/4 pound(s) baby carrots, sliced in half lengthwise
4 medium garlic clove(s), peeled
1 1/2 tsp table salt, divided
1/2 cup(s) fat-free skim milk
1/4 cup(s) fat-free sour cream
1/2 oz Butter Buds Powdered Mix, or similar product
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup(s) scallion(s), sliced
Place potatoes, cauliflower, carrots, garlic and 1 teaspoon of salt in a large
saucepan. Add enough water to cover ingredients; bring to a boil. Boil until
vegetables are tender, about 15 minutes. Drain; return to saucepan.
Stir in milk, sour cream, Butter Buds, remaining 1/2 teaspoon of salt and
pepper. Process mixture in a food processor until smooth or puree in saucepan
using an immersion blender; stir in scallions. Transfer to a bowl and serve.
Yields about 3/4 cup per serving.
POINTS® Value: 1
You can make this recipe one day in advance and then reheat it in the microwave.
If you prefer a lumpier texture, mash the mixture with a potato masher until
desired consistency instead of pureeing it.
Consider adding some snipped fresh dill with the scallions for a different