Golden Mashed Potatoes, Cauliflower and Carrots
0
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Yukon Gold potatoes have a creamy, buttery taste and texture, great for skinny mashed spuds. We added carrots and cauliflower for colour, volume and flavour.
Ingredients
Yukon gold potato
6 small, peeled, cut into 1-inch chunks (about 1 1/4 lb)
Uncooked cauliflower
1 pound(s), florets
Baby carrots
¾ pound(s), sliced in half lengthwise
Garlic
4 clove(s), medium, peeled
Table salt
1½ tsp, divided
Fat-free skim milk
½ cup(s)
Fat free sour cream
¼ cup(s)
Butter Buds Powdered mix
½ oz, (or similar product)
Black pepper
¼ tsp, freshly ground
Uncooked scallions
¼ cup(s), sliced
Instructions
1
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.
2
Stir in milk, sour cream, Butter Buds, remaining 1/2 teaspoon each 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.
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