1 lb. red potatoes (about 3), cut into chunks
1 cup small cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.
Add sour cream; mash until vegetable mixture is fluffy.
Prepare using frozen cauliflower.
Use Your Microwave
Place potatoes and cauliflower in large microwaveable bowl; add enough water to cover. Cover bowl with waxed paper. Microwave on HIGH 20 min. or until vegetables are tender. Continue as directed.