Veggie Mashed Potatoes

Loaded with veggies, this one bowl mashed potato recipe is easy, heathy and oh so tasty. Double the recipe for a crowd.

Prep time: 25 minutes  

Cook time: 30 minutes 

2 lbs. yellow or red potatoes (or a mixture of both), cut into 1-inch

     chunks

1/4 cup vegetable broth

1/3 cup Crystal Butter

1 cup peeled, chopped butternut squash

1 cup chopped onion

1 cup finely chopped cauliflower

3/4 cup Crystal Milk (any variety)

1/2 cup Crystal Sour Cream

1/2 cup Crystal Cottage Cheese, pureed in a small blender until smooth

1 teaspoon seasoned salt, or to taste

2 cups coarsely chopped lightly packed baby spinach

Chopped fresh rosemary, thyme or parsley

Place potatoes and broth in a large bowl. Cover with plastic wrap and pierce several times to vent. Microwave on HIGH for 15 minutes or until potatoes are soft when pierced with a knife. While potatoes are cooking, melt butter in a large skillet. Add squash, onion and cauliflower; cook over medium heat for 15 minutes or until soft and lightly browned, stirring occasionally. Add to bowl with cooked potatoes and mash to your liking, chunky or smooth. Stir in remaining ingredients and microwave until hot if . serving immediately. Potatoes may be prepared 2 to 3 days ahead and stored tightly covered in the refrigerator. Add additional milk to thin as needed when reheating. Makes10 servings.