Golden Mashed Potatoes, Cauliflower and Carrots

Golden Mashed Potatoes, Cauliflower and Carrots

Core Recipe
Servings | 8
Preparation Time | 18 min
Cooking Time | 20 min
Level of Difficulty | Easy

Yukon Gold potatoes have a naturally creamy, buttery
taste and texture making them a smart choice for
skinny mashed spuds.

We also added carrots and cauliflower for very
low calorie color, volume and flavor.


Ingredients

* 6 small Yukon Gold potato(es), peeled,
cut into 1-inch chunks (about 1 1/4 lb)
* 1 pound cauliflower, florets
* 3/4 pound baby carrots, sliced in half lengthwise
* 4 medium garlic clove(s), peeled
* 1 1/2 tsp table salt, divided
* 1/2 cup fat-free skim milk
* 1/4 cup fat-free sour cream
* 1/2 oz Butter Buds Powdered Mix, or similar product
* 1/4 tsp black pepper, freshly ground
* 1/4 cup scallion(s), sliced

Instructions

* 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 each of salt and pepper. Whip with mixer
until creamy and stir in scallions. Transfer to bowl
and serve. 3/4 cup per serving

Notes

You can make this recipe one day in advance and then
reheat it in the microwave.

Carrots Supreme

JoAnna M. Lund


Serves 4 (scant 1 cup)

List of Ingredients

• 4 cups sliced carrots
  
• 1/2 cup diced onion
  
• 2 tablespoons Hormel Bacon Bits
  
• 1/4 teaspoon black pepper
  
• 2 tablespoons Cary's sugar-free maple syrup
  

Instructions

1. In a medium sauce pan, cook carrots in boiling water until tender, about 10 minutes. Meanwhile in a large saucepan sprayed with butter-flavored cooking spray, saute onion until temder, about 5 minutes. Stir in Bacon Bits and black pepper. Drain carrots and return to saucepan. Mash well with potato masher or electric mixer. Stir in maple syrup. Add carrots to onion mixture. Mix well to combine. Continue cooking until heated through. Serve at once.
   

Final Comments

Each serving equals:
HE: 2 1/3 Vegetable, 18 Optional Calories
**********************************************************
81 Calories, 1gm Fat, 3gm Protein,
15gm Carbohydrate, 117mg Sodium, 3gm Fiber
**********************************************************
DIABETIC: 2 Vegetable

"Healthy Exchanges Food Newsletter, October 1995, pg. 12"