 |
Carrot Recipes
Skinny Mashed Potatoes and Carrots!
- In 4-quart saucepan, heat potatoes, carrots, and enough water to cover to boiling over high heat. Reduce heat to low, cover and simmer 15 minutes or until potatoes and carrots are tender.
- Drain vegetables well and return to saucepan. Cook 1 minute over medium heat, shaking pan constantly to dry out vegetables.
- Remove saucepan from heat. Add milk, olive oil, salt and pepper. With potato masher, mash vegetables until almost smooth, heat through.
Back to Carrot Recipes
 |
Skinny Mashed Potatoes and Carrots! |
 |
 |
• 1 1/2 pounds all-purpose potatoes, peeled and cut into 2-inch pieces
• (16 ounces) SHORTCUTS® carrots, cut into 1/4-inch-thick slices
• 1/2 cup low-fat milk (1%)
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
 |
|
|
|
