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2 servings, 1 cup each
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Save 30 calories and 3g of fat, including 2g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese.
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.
* 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.
When I was a kid, it was popular to mash potatoes with almost any veggie. We used butter, salt and milk for all of the varieties. Very good memories. This recipe is a keeper. I agree the veggies need to be cooked soft enough to mash.
We love it!
This was very good but the carrots need to cook longer so they will mash. Will cook them first, cutting smaller, for about 6-8 min. before adding potatoes and cauliflower. Cooked acorn squash today and will add leftover, and a few cooked peas to my leftover mash. Should be even better. Can add a can of chicken broth and convert the whole thing to a soup also. Yummy!