MASHED POTATO AND CARROTS RECIPE RECIPES

Name: Mashed Potatoes & Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 medium potatoes, scrubbed, cut in chunks; 4 large carrots, cleaned cut into 1-inch chunks; 2 tablespoons butter or 2 tablespoons margarine; salt & pepper

MASHED POTATOES & CARROTS RECIPE - FOOD.COM

Mashed Potatoes & Carrots Recipe - Food.com image

This recipe is so simple but was not posted so I thought I would post it. I used left over cooked carrots and rather than reheat them I threw them in with the potatoes for the last 5 minutes cooking time. The amount of Carrot & potato should be about equal. You may add parsley, bacon, turnip or any other ingredient that you wish or have them plain like this recipe. Excellent way to use up left over veggies.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 medium potatoes, scrubbed, cut in chunks
4 large carrots, cleaned cut into 1-inch chunks
2 tablespoons butter or 2 tablespoons margarine
salt & pepper

Steps:

Boil the potatoes until tender.
Boil the carrots in a separate pot until tender.
Drain the potatoes & carrots.
Mix together, mash with the butter (margarine).
Serve.

Nutrition Facts : Calories 244.4, FatContent 6.1, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 113.2, CarbohydrateContent 44.1, FiberContent 6.7, SugarContent 5.1, ProteinContent 5

MASHED POTATOES WITH CARROTS RECIPE - FOOD.COM

Mashed Potatoes With Carrots Recipe - Food.com image

When it comes to comfort foods, few can beat that perennial American favorite, mashed potatoes. But it’s easy to put a more healthful spin on the old spud by adding colorful carrots to the mix. Found on Americasheartland website

Total Time 30 minutes

Prep Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 potatoes, red works best
4 carrots, peeled and chopped
1/4 cup onion, diced and sauted
1/4 cup milk, warmed
1/4 cup butter, softened
1/4 cup cream cheese (softened, at room temperature)
1 teaspoon parsley, finely chopped
1 garlic clove, roasted crushed
salt and pepper
ground nutmeg, to sprinkle on top (optional)

Steps:

Boil the potatoes and carrots together for about 15 minutes,(Don’t over-boil them because the consistency becomes too pasty.
You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
Drain the potatoes. Put into a large ceramic or glass bowl. Add the sautéed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. Mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a “ricer”).
In our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. This recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on.
Tip: In order to blend the flavors together more thoroughly, put the bowl (make sure it’s oven-safe) into a 300-degree oven for ten to fifteen minutes.

Nutrition Facts : Calories 178.3, FatContent 8.7, SaturatedFatContent 5.5, CholesterolContent 24.3, SodiumContent 93.8, CarbohydrateContent 22.7, FiberContent 3.3, SugarContent 2.5, ProteinContent 3.4

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