1 lb. (about 3 small potatoes) red potatoes, cut into chunks
1 cup bite-sized cauliflower florets
1/4 cup reduced fat sour cream
1 cup shredded reduced fat sharp cheddar cheese
Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.