- 1 pound small red potatoes, quartered
- 1 cup fresh cauliflowerets
- 1 cup shredded cheddar cheese
- 1/3 cup sour cream
- Without peeling, place quartered potatoes in a large saucepan and cover with water.
- Bring to a boil. Reduce heat; cover and cook for 10 minutes.
- Add cauliflower; cook 10 minutes longer or until vegetables are tender.
- Drain; mash with cheese and sour cream. Salt and pepper, if you like.
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