Mashed Potatoes, Cauliflower and Carrots

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
Servings: 8

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 flavor.

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