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Title: Creamy Mashed Potatoes and Cauliflower
Categories: Easy Vegetable Side dish
Yield: 10 Servings
| 8 | lg | Potatoes -- peeled & |
| Quartered | ||
| 6 | Cloves Garlic -- peeled | |
| 3 | c | Cauliflower Florets -- half |
| Head | ||
| 3 | tb | Butter |
| 1 | pk | Light Cream Cheese -- cubed |
| 1 | c | Light Sour Cream |
| Salt And Pepper | ||
| 1/2 | c | Bread Crumbs -- fresh |
| 1/2 | c | Parsley -- fresh chopped |
1. In large pot boiling salted water, cook potatoes and garlic 10 minutes. Add cauliflower to pot; cook 10 minutes, until potatoes and cauliflower are tender. Drain well, return to pot over low heat to dry out a little.
2. Add 2 tablespoons butter and mash well. Add cream cheese, sour cream and salt and pepper to taste. Beat until creamy.
3. Spoon into greased 10 cup baking dish. In small bowl, combine bread crumbs and parsley. Sprinkle evenly over potatoes and dot with remaining butter. (Recipe can be prepared ahead up to this point, let cool, refrigerated, covered, up to 2 days, or freeze for up to 2 weeks. If frozen, thaw in frig 48 hours before reheating and add 10 minutes to reheating time.)
4. When ready to reheat, preheat oven to 325 F. Remove dish from frig; let stand at room temperature 30 minutes. Reheat, covered, in oven 20 minutes. Remove lid, heat 10 minutes until heated through and golden brown on top.
Recipe By : Homemaker's
From: Crone previous next