Smashed Potatoes and Carrots
- Saturated Fat
- Vitamin A
- Vitamin C
- Vitamin E
per serving (servings: 6)
6 servings (about 3 1/2 cups total)
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, peeled
1 1/4 teaspoons salt, divided
2 tablespoons butter
1/3 cup sliced green onions
1/4 to 1/3 cup hot milk
1/4 teaspoon pepper
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)