Seasoned cooked carrots add color, style, and a healthy dose of vitamin A to mashed potatoes.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a saucepan bring 2 inches of water to boiling. Add carrots and potato or parsnip. Return to boiling; reduce heat. Cover and simmer about 25 minutes or until very tender. Drain.

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  • With an electric mixer on low speed or a potato masher, beat or mash vegetables. Add milk, margarine, salt, dillweed, onion powder, and pepper; beat or mash until nearly smooth.

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  • If necessary, reheat mixture over low heat, stirring constantly. Makes 3 servings.

Microwave directions:

In a 1-1/2-quart microwave-safe casserole combine carrots, potato or parsnip, and 1/2 cup water. Micro-cook, covered, on 100% power (high) for 10 to 12 minutes or until very tender, stirring once. Drain. Mash vegetables and season as above. If necessary, return mixture to casserole and cook, covered, on high for 1 to 2 minutes or until heated through.

Nutrition Facts

81 calories; total fat 3g; saturated fat 1g; cholesterolmg; sodium 249mg; carbohydrates 13g; fiber 2g; protein 2g; vitamin a 3194RE; vitamin c 9mg; calcium 30mg; iron 1mg.

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