Mashed Potatoes & Carrots
A sweet and savory side dish that is colorful, nutritious, and delicious. Gluten-free and allergy-friendly.
Servings: 6 Servings
Calories: 107kcal
Ingredients
- 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.
Instructions
- 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.
Notes
** Reheated leftovers are delicious too. I even eat them warmed up for breakfast.
** Three WW points plus per serving.
Nutrition
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