Potato, Cauliflower and Carrot Mash (GF)
3 cups Baby Gold Potatoes, halved
3 cups Cauliflower Florets
3 cups Carrots, coarsely chopped
½ tsp. Salt
4 oz. Semisoft Cheese with Garlic and Herbs
Place all the vegetables in a Dutch oven with salt and cover with water by 1 inch. Over high heat, cover and bring to a boil. Reduce heat to medium and cook, covered, for about 20 minutes or until tender. Drain vegetables reserving some of the water. Using a potato masher, mash to desired consistency, adding reserved water as needed. Stir in the cheese until melted and combined. Season to taste with salt and pepper. Cover and keep warm until ready to serve.
Note: You can change the portions on potatoes, cauliflower and carrots to meet personal taste.
Ideas for Future Efforts_______________________________________