Golden Mashed Potatoes, Cauliflower & Carrots..1Pt
Feb 27, 2007 5:36:56 GMT -8
Post by carol on Feb 27, 2007 5:36:56 GMT -8
Golden Mashed Potatoes, Cauliflower and Carrots
side dishes
POINTS® Value: 1
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 - a smart choice for skinny mashed spuds. We also added carrots and cauliflower for very low calorie colour, volume and flavour.
* 6 small uncooked 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 (U.S.) 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. 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.
Notes
* 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 nice change of pace.
© 2007 Weight Watchers International, Inc. © 2007 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
side dishes
POINTS® Value: 1
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 - a smart choice for skinny mashed spuds. We also added carrots and cauliflower for very low calorie colour, volume and flavour.
* 6 small uncooked 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 (U.S.) 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. 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.
Notes
* 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 nice change of pace.
© 2007 Weight Watchers International, Inc. © 2007 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.