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Ready In:
55 minutes
Serves: 10
Think your kids won't like orange mashed potatoes? Try using parsnips in place of carrots. They are white like potatoes and sweet like carrots.
What you'll need
Vegetable peeler
Sharp knife
Large pot
Potato masher
Small pan
Spoon
Cutting board
Measuring cups
Measuring spoons
Large pot
Fork or potato masher
Ingredients
Serves 10
6 Potatoes medium, peeled, cut into chunks
2 Carrots peeled, chopped
3 cloves Garlic finely chopped
1/2 cup Chicken Broth low-sodium
1 tablespoon Butter
Directions
1.Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
2.Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
3.Drain and keep 1 cup of the cooking liquid.
4.Mash the potatoes and carrots with a hand masher.
5.Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
6.
Slowly stir broth mixture into the mashed potatoes and carrots.
7.
If necessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Serve while hot.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 10
| Amount Per Serving | ||
|---|---|---|
| Calories 104 | ||
| % Daily Value* | ||
| Total Fat 1 g | 1% | |
| Saturated Fat 1 g | 5% | |
| Sodium 51 mg | 2% | |
| Total Carbohydrate 22 g | 8% | |
| Dietary Fiber 2 g | 7% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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