Ingredients
1 pound small red potatoes, quartered1 cup fresh cauliflowerets2/3 cup shredded reduced-fat cheddar cheese1/4 cup reduced-fat sour cream1/4 teaspoon salt
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer.
Drain; mash with cheese, sour cream and salt.
