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Potato, Carrot and Cauliflower Mash Recipe

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This recipe for Potato, Carrot and Cauliflower Mash, by , is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dick Frohardt


1 red potato (about 1/2 lb.), peeled, cubed
1 cup small cauliflower florets
1/2 cup baby carrots
1 cup chicken broth 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. garlic
1/4 tsp. chopped fresh rosemary
1/8 tsp. kosher salt
1/8 tsp. black pepper

BRING vegetables and broth to boil in covered medium saucepan; simmer on medium-low heat 15 min., stirring occasionally.

DRAIN vegetables, reserving 2 Tbsp. broth. Place vegetables in medium bowl. Add cream cheese, garlic and seasonings; beat with mixer until creamy, gradually adding reserved broth.

Kraft Kitchens TipsSubstitute:
Prepare using PHILADELPHIA Neufchatel Cheese.Substitute
Substitute 1/8 tsp. dried rosemary leaves for the fresh rosemary.
Serving SuggestionServe this irresistible vegetable side dish along with your favorite grilled lean meat at your next summer get-together. Serves 2.




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