YIELD Makes 10 servings


4 cups peeled and diced potatoes
2 cups chopped cauliflower
1/2 cup fat-free evaporated milk
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Place potatoes and cauliflower in large pot fitted with lid. Add 2 cups water; cover tightly and cook over medium heat 25 to 35 minutes, or until tender. Stir occasionally; add more water if needed.
  2. Mash evaporated milk, salt, and pepper into cooked vegetables until creamy. Serve warm.
This recipe appears in: Vegetable Side Dish
Serving Size: about 1/2 cup
Sodium 53 mg
Protein 2 g
Fiber 2 g
Carbohydrate 15 g
Total Fat <1 g
Calories from Fat <1 %
Calories 68
Starch 1
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