INGREDIENTS
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7 medium (45 ounces) russet potatoes (washed and coarsely chopped)
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1 medium head cauliflower (coarsely chopped)
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2 teaspoons coarsely ground garlic salt
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4 ounces fat free cream cheese (room temperature)
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3/4 cup 2% milk
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1/4 cup fat free half and half
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1 teaspoon coarse ground garlic salt
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2 teaspoon garlic powder
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1/4 teaspoon black pepper
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1/2 tablespoon dried parsley
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1/3 cup shredded fresh parmesan