Veggie Mashed Potatoes
Whip up these crowd-pleasing mashed potatoes as the ideal side for your holiday table. Fluffy and protein-packed thanks to the special addition of cottage cheese, our mashed potatoes will surely be a hit at your dining table.
Ingredients
- 2 lbs. yellow or red potatoes (or a mixture of both), cut into 1-inch chunks
- ¼ cup vegetable broth
- ⅓ cup Crystal butter
- 1 cup peeled, chopped butternut squash
- 1 cup chopped onion
- 1 cup finely chopped cauliflower
- ¾ cup Crystal Milk (any variety)
- ½ cup Crystal Sour Cream
- ½ cup Crystal Cottage Cheese, pureed in a small blender until smooth
- 1 teaspoon seasoned salt, or to taste
- 2 cups coarsely chopped lightly packed baby spinach
- Chopped fresh rosemary, thyme or parsley
Products used
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Whole Milk
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Butter
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Cottage Cheese
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Sour Cream
Directions
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Step 1
Place potatoes and broth in a large bowl. Cover with plastic wrap and pierce several times to vent.
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Step 2
Microwave on High for 15 minutes or until potatoes are soft when pierced with a knife.
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Step 3
While potatoes are cooking, melt butter in a large skillet.
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Step 4
Add squash, onion and cauliflower; cook over medium heat for 15 minutes or until soft and lightly browned, stirring occasionally.
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Step 5
Add to bowl with cooked potatoes and mash to your liking, chunky or smooth.
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Step 6
Stir in remaining ingredients and microwave until hot. Serving immediately.
Notes:
Potatoes may be prepared 2 to 3 days ahead and stored tightly covered in the refrigerator. Add additional milk to thin as needed when reheating.Recipe from Patty Mastracco of idofood.com.
