Mashed Potatoes and Carrots
Updated Nov. 1, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Russet or Yukon Gold potatoes
- ¾pound carrots, peeled and sliced, about ¼ inch thick
- ½cup sliced white onions
- Salt and freshly ground pepper to taste
- 1cup milk
- 2tablespoons butter
- 1pinch nutmeg, freshly grated
- pinch ground cumin
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
219 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 5 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel potatoes, and rinse well. Cut lengthwise into large cubes.
- Step 2
Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
- Step 3
Meanwhile heat the milk in a saucepan.
- Step 4
Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.
Private Notes
Comments
This is good, but I ended up with about half the butter and milk left over. Better to heat the milk and melt the butter separately.