Makes 10 servings
|4||cups peeled and diced potatoes|
|2||cups chopped cauliflower|
|1/2||cup fat-free evaporated milk|
|1/4||teaspoon freshly ground black pepper|
- 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.
- Mash evaporated milk, salt, and pepper into cooked vegetables until creamy. Serve warm.
|Serving Size:||about 1/2 cup|
|Calories from Fat||<1 %|
|Total Fat||<1 g|
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