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
Fork or potato masher
6 Potatoes medium, peeled, cut into chunks
2 Carrots peeled, chopped
3 cloves Garlic finely chopped
1/2 cup Chicken Broth low-sodium
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.
Slowly stir broth mixture into the mashed potatoes and carrots.
If necessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Serve while hot.
|Amount Per Serving|
|% 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: