Cheesy Mash to the Max!
Serving Size: 1/5 of recipe (about 3/4 cup)
Calories: 154
Fat: 4.5g
Sat Fat: 2g
Sodium: 372mg
Carbs: 21.5g
Fiber: 4.5g
Sugars: 4.5g
Protein: 7.5g
Freestyle™ SmartPoints® value 4*
SmartPoints® value 4*
HG Tip! For extra-creamy mashies, blend them in a blender or food processor until smooth.
Potatoes with cheese? That's one of the most perfect pairings in the universe. You know what else goes great together? Delicious food and low calorie counts...
Prep: 10 minutes
Cook: 35 minutes
Ingredients:
One 12-oz. russet potato
7 cups cauliflower florets (about 1 medium head of cauliflower)
3 wedges The Laughing Cow Light Creamy Swiss cheese
1/3 cup shredded reduced-fat cheddar cheese
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. garlic powder
1/4 tsp. salt
Optional seasoning: black pepper
Directions:
Bring a large pot of water to a boil. Meanwhile, peel and cube the potato.
Add potato and cauliflower to boiling water. Once returned to a boil, reduce heat to medium. Cook until potato and cauliflower are very tender, 15 - 20 minutes.
Drain water, and transfer potato and cauliflower to a large bowl. Thoroughly mash, and cover to keep warm.
Place cheese wedges in a small microwave-safe bowl, and stir until smooth. Add shredded cheese, butter, garlic powder, and salt. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.
Add cheese sauce to the potato-cauliflower mixture, and mix until uniform.
MAKES 5 SERVINGS