Ingredients

• 5 pounds potatoes, peeled and quartered
• 3 cups cauliflower florets
• 4 cloves garlic
• 1 large carrots, chopped
• 1/2 cup skim milk
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain.
2. Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve.