Eating Healthy on a Budget

Monday, June 27, 2011

Mashed Potatoes & Carrot

Carrot/Potato Mash

• 1 ½ pounds potatoes, peeled and diced (about 6 medium sized)
• 1 ½ pounds carrots, peeled and diced (about 9 medium sized)
• 5-6 cloves garlic, peeled and finely minced
• 4 tbsp butter (half of a stick)
• 1 tsp dried parsley
• 1 – 1 ½ tsp. sea salt, to taste (less if using refined salt)
• ¼ – ½ tsp freshly ground pepper, to taste
• 1 – 2 tbsp milk
Place potatoes, carrots, and garlic in a medium-sized saucepan and cover with plenty of water. Bring water to a boil over high heat. Reduce heat to medium-high and cook until vegetables are tender and can be easily mashed, about 20-25 minutes. Drain the water. To the pot of cooked vegetables add butter, parsley, salt, and pepper. Mash well with a potato masher. (You could also use a food mill if you would like them silky smooth. A potato masher will give you a chunkier texture, which is what we prefer.) Once the veggies are mashed, stir in the milk until they reach your desired consistency. Enjoy!

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