• 5 Ratings

It will be our little secret that these cheesy mashed potato pots contain equal parts potatoes and carrots!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. pot cook carrots potatoes, peeled, in lightly salted water 25 to 30 minutes or until very tender. Drain. Let stand 10 minutes to cool slightly.

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  • Transfer to a large bowl; coarsely mash. Stir in heavy cream, white cheddar cheese, egg, and salt.

  • Divide mixture among four 8- to 10-oz. ramekins. Bake at 425ºF for 25 minutes or until lightly browned. Serve with toasted rye bread.

Nutrition Facts

437 calories; 23 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 110 mg cholesterol; 735 mg sodium. 923 mg potassium; 45 g carbohydrates; 8 g fiber; 9 g sugar; 15 g protein; 0 g trans fatty acid; 19764 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 84 mcg folate; 0 mcg vitamin b12; 298 mg calcium; 2 mg iron;

Reviews

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0