Smashed Potatoes and Carrots

Prep Time
15 minutesCooking Time
30 minutesServing Size
6 servings (about 3 1/2 cups total)
Ingredients
- Medium russet potatoes2 peeled and cut into 2-inch pieces (about 1 pound)
- Medium carrots4 cut into 1-inch pieces (about 3/4 pound)
- Garlic clove1 peeled
- Salt1 1/4 teaspoonsdivided
- Butter2 tablespoons
- Sliced green onions1/3 cup
- Hot milk1/4 to 1/3 cup
- Pepper1/4 teaspoon
Steps
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)