Mashed Potatoes, Cauliflower and Carrots

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Mashed Potatoes, Cauliflower and Carrots calories by ingredient
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Carrots and Cauliflower add volume and flavor to traditional mashed potatoes Carrots and Cauliflower add volume and flavor to traditional mashed potatoes
Number of Servings: 8


    1 1/2 cups sliced carrots (canned or frozen)
    2 2/3 cups Instant Mashed Potatoes flakes
    1 cup fat free chicken broth
    2 2/3 water
    16 oz. cauliflower florets, frozen or fresh
    2 tsp minced garlic cloves, fresh or prepared
    1 tsp salt, divided in half
    1/4 cup low fat sour cream
    7 tsp Butter Buds sprinkles
    1/4 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.

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