Mash up your favorite veggies to make Potato, Carrot & Cauliflower Mash! Guests will love a carrot and cauliflower mash at dinnertime alongside lean meat.
What You Need
Original recipe yields 2 servings
1/2 lb. red potatoes (about 2), peeled, cubed
1 cup small cauliflower florets
1/2 cup baby carrots
1 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 clove garlic, minced
1/4 tsp. chopped fresh rosemary
1/8 tsp. black pepper
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Let's Make It
Bring vegetables and broth to boil in saucepan; simmer on medium-low heat 15 min., stirring occasionally.
Drain vegetables, reserving 2 Tbsp. broth. Place vegetables in medium bowl. Add cream cheese, garlic, rosemary and pepper; beat with mixer until creamy, gradually adding reserved broth.
Substitute 1/8 tsp. dried rosemary leaves for the chopped fresh rosemary.
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next summer get-together.
Prepare with PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.