Mashed Potatoes, Cauliflower and Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 cups sliced carrots (canned or frozen)2 2/3 cups Instant Mashed Potatoes flakes1 cup fat free chicken broth2 2/3 water16 oz. cauliflower florets, frozen or fresh2 tsp minced garlic cloves, fresh or prepared1 tsp salt, divided in half1/4 cup low fat sour cream7 tsp Butter Buds sprinkles1/4 tsp black pepper, ground
Place cauliflower, carrots, garlic and half 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.
While vegetable mixture is cooking, prepare instant potatoes by heating water and chicken broth in a saucepan to a boil. Remove from heat and add potato flakes. Mix completely. Potatoes will be clumpy and dry (rather than smooth). This will be fixed when adding the other ingredients.
Stir sour cream, butter buds, pepper and remaining salt into potatoes.
Process vegetables mixture in a food processor until smooth or puree in saucepan using an immersion blender.
Add potatoes mixture to vegetable mixture in food processor and mix completely and until smooth and creamy. Or add potatoes to vegetable mixture and mix with hand mixer until completely mixed and creamy.
Transfer to bowl and serve.
3/4 cup per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ICAN-DOTHIS.
While vegetable mixture is cooking, prepare instant potatoes by heating water and chicken broth in a saucepan to a boil. Remove from heat and add potato flakes. Mix completely. Potatoes will be clumpy and dry (rather than smooth). This will be fixed when adding the other ingredients.
Stir sour cream, butter buds, pepper and remaining salt into potatoes.
Process vegetables mixture in a food processor until smooth or puree in saucepan using an immersion blender.
Add potatoes mixture to vegetable mixture in food processor and mix completely and until smooth and creamy. Or add potatoes to vegetable mixture and mix with hand mixer until completely mixed and creamy.
Transfer to bowl and serve.
3/4 cup per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ICAN-DOTHIS.
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 0.8 g
- Cholesterol: 2.7 mg
- Sodium: 669.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 4.3 g
- Protein: 3.3 g
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