We love mashed potatoes. But potatoes mashed with sweet baby carrots and cauliflower? This side dish is delicious, and colourful, too!
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) red potatoes (about 2), peeled, cubed
1 cup small cauliflower florets
1/2 cup baby carrots
1 cup 25%-less-sodium vegetable broth
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 clove garlic, minced
1/4 tsp. chopped fresh rosemary
1/8 tsp. black pepper
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How do I 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.
Kraft Kitchen Tips!
Substitute 1/8 tsp. dried rosemary leaves for the chopped fresh rosemary.
Serve this irresistible vegetable side dish along with your favourite grilled lean meat.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 35 mg
Sodium 450 mg
Carbohydrate 30 g
Fibre 4 g
Sugars 5 g
Protein 6 g
2 servings, 1 cup (250 mL) 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.