Prep 30 mins
Cook 0 mins
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
- 4 potatoes, red works best
- 4 carrots, peeled and chopped
- 59.14 ml onion, diced and sauted
- 59.14 ml milk, warmed
- 59.14 ml butter, softened
- 59.14 ml cream cheese (softened, at room temperature)
- 4.92 ml parsley, finely chopped
- 1 garlic clove, roasted crushed
- salt and pepper
- ground nutmeg, to sprinkle on top (optional)
- 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.
Great side dish! This works with pretty much any meat entree. I doubled the recipe and used parsley and tarragon. Not the same old mashed potatoes, that's for sure. We'll enjoy these again; thanx for sharing!