1 lb. red potatoes, cut into chunks
1 cup bite-size cauliflower florets
1/4 cup sour cream
1 cup shredded sharp cheddar cheese
Cook vegetables in boiling water for 20 minutes or until tender. Drain; return to pan.
Add sour cream; mash until light and fluffy. Stir in cheese.
Makes 6 servings (1/2 cup each)
This recipe was found in the Kraft Cheese Casseroles & More (October 28, 2008).