Smashed Potatoes and Carrots

Smashed Potatoes and Carrots

Smashed Potatoes and Carrots
  • Prep Time

    15 minutes
  • Cooking Time

    30 minutes
  • Serving Size

    6 servings (about 3 1/2 cups total)


  • Medium russet potatoes2
  • Medium carrots4
  • Garlic clove1
  • Salt1 1/4 teaspoons
  • Butter2 tablespoons
  • Sliced green onions1/3 cup
  • Hot milk1/4 to 1/3 cup
  • Pepper1/4 teaspoon


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)