Mashed Potatoes and Carrots Recipe

Free Recipe Mashed Potatoes and Carrots

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Mashed Potatoes and Carrots Recipe

3 md Potatoes; (1 lb. scrubbed)
3 md Carrots (8 oz.) trimmed;
-peeled and cut into 2 inch
-chunks
2 Cloves garlic; peeled
1 tb Unsalted butter
1/2 ts Salt
1/4 ts Fresh ground black pepper

Mashed Potatoes and Carrots Preparation

My favorite comes from Jacques Pepin”s Simple and Healthy Cooking – Remove any eyes or damaged areas from the potatoes with a parking knife. Peel the potatoes and cut them into 2 inch chunks. Place the potatoes, carrots and garlic in a large saucepan and add enough water to just cover the vegetables by 1/2 inch. Bring the water to a boil over high heat, then reduce the heat to ow, cover and cook until the vegetables are soft. Drain, retaining the liquid. (You should have 1/2 cup of liquid; if you have more, return the liquid to the saucepan and boil it until it is reduced to 1/2 cup.) Place the vegetables and the cooking liquid in the bowl of a food processor (or blender) with the butter, salt and pepper. Process briefly, just until combined. (small carrot chunks aout 1/4 inch – should still be visible.) Serve Per serving: 100 cal; 2.2g fat (19% of calories); 1.3g saturated fat; 6 mg chol; 195 mg. sodium Posted to FOODWINE Digest by Jenny S. Johanssen <johanssen@MATNET.COM> on Dec 16, 1997

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Mashed Potatoes and Carrots?

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