1/1 Photo of Mashed Potatoes With Carrots
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
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- 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)
- 1Boil the potatoes and carrots together for about 15 minutes,(Don’t over-boil them because the consistency becomes too pasty.
- 2You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
- 3Drain 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”).
- 4In 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.
- 5Tip: 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.
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Nutritional Facts for Mashed Potatoes With Carrots
Serving Size: 1 (164 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 178.2
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 5.4 g
- Cholesterol 24.2 mg
- Sodium 93.7 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 3.2 g
- Sugars 2.4 g
- Protein 3.3 g