Mashed Potatoes & Carrots
A sweet and savory side dish that is colorful, nutritious, and delicious. Gluten-free and allergy-friendly.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: corn-free, dairy-free, egg-free, gluten-free, mashed potatoes and carrots, nut-free, side dish
Servings: 6 Servings
Calories: 107kcal
- 1 pound Yukon gold potatoes scrubbed. Skins on is optional.
- 1 pound carrots Scrubbed ~ I prefer to peel the carrots even though they are organic.
- 2 tsp. salt
- 1 tbsp. butter or dairy free substitute.
After scrubbing the potatoes and carrots, cut potatoes into medium size pieces.
Place in a kettle. Add enough water to just cover the vegetables and add salt.
Bring to a boil and cover. Reduce heat to medium and simmer for about 30 minutes.
Vegetables should be very tender.
Drain vegetables reserving at least 1 cup of the hot water.
Return potatoes and carrots to the hot pan, add butter and shake in some salt and pepper.
Start mashing, by hand or with an electric hand mixer. Add reserved water as needed or to your preference.
Add enough salt and pepper to desired taste.
Serve with or without the dollop of butter or dairy free substitute.
** Reheated leftovers are delicious too. I even eat them warmed up for breakfast.
** Three WW points plus per serving.
Serving: 1Serving | Calories: 107kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 711mg | Potassium: 561mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12693IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg