Mashed Potatoes, Cauliflower and Carrots

This recipe is from Thayer in the Kitchen with only some minor modifications from me. Next time, I will add more salt. Maybe I’ll even remember to buy milk instead of just half and half. I do suggest looking at the original, because what is below is how I actually did it based on not having milk. These stayed nice and creamy, even when they were cold. I’m impressed and will make this again at some point.

Mashed Potatoes, Cauliflower and Carrots

1.25 lbs potatoes, unpeeled and chopped into quick cooking size chunks
1 lb cauliflower
3/4 lb carrots, cut into chunks
4 medium garlic cloves, peeled
1 t salt
1/4 c half and half
1/4 c water
1/4 c sour cream
2 T butter
black pepper to taste

Place potatoes, cauliflower, carrots and garlic in a large saucepan. Add enough water to cover ingredients. Bring to a boil. Boil until vegetables are tender, about 15 minutes. Drain; return to saucepan.

Stir in half and half, water, sour cream, butter, and 1 teaspoon of salt and pepper. Process mixture in the pan using a hand mixer (or whatever you use to mash potatoes).

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