Smashed Potatoes and Carrots 0 (0) Review Print Email Save Prep Time 15 minutes Cook Time 30 minutes Yield Makes 6 servings (about 3 1/2 cups total) Category Sauces, Sides & Salads Ingredients 2 medium russet potatoes, peeled and cut into 2-inch pieces (about 1 pound)4 medium carrots, cut into 1-inch pieces (about 3/4 pound)1 garlic clove, peeled1 1/4 teaspoons salt, divided2 tablespoons butter1/3 cup sliced green onions1/4 to 1/3 cup hot milk1/4 teaspoon pepper Directions Place potatoes, carrots and garlic in 4 to 5-quart saucepan. Cover with cold water; add 1/2-teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook 25 to 30 minutes or until vegetables are very tender.Meanwhile, melt butter in small skillet over medium heat. Add green onions; cook 1 to 2 minutes or until softened.Drain vegetables; return to saucepan. Mash with potato masher, slowly adding milk while mashing (mixture should be slightly chunky.) Stir in butter, green onions, remaining salt and pepper.Makes 6 servings (about 3 1/2 cups total) Add a review
Category Sauces, Sides & Salads Ingredients 2 medium russet potatoes, peeled and cut into 2-inch pieces (about 1 pound)4 medium carrots, cut into 1-inch pieces (about 3/4 pound)1 garlic clove, peeled1 1/4 teaspoons salt, divided2 tablespoons butter1/3 cup sliced green onions1/4 to 1/3 cup hot milk1/4 teaspoon pepper Directions Place potatoes, carrots and garlic in 4 to 5-quart saucepan. Cover with cold water; add 1/2-teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook 25 to 30 minutes or until vegetables are very tender.Meanwhile, melt butter in small skillet over medium heat. Add green onions; cook 1 to 2 minutes or until softened.Drain vegetables; return to saucepan. Mash with potato masher, slowly adding milk while mashing (mixture should be slightly chunky.) Stir in butter, green onions, remaining salt and pepper.Makes 6 servings (about 3 1/2 cups total) Add a review