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Skinny Mashed Potatoes & Carrots

Western.Chefs's picture
These Skinny mashed Potatoes and Carrots are a delicious change from my normal hot and spicy vegetable dishes. I eat them when my digestion seems to b e a bit in trouble. It€™s a staple for my toddler. Just try these Skinny mashed Potatoes and Carrots and tell me if you like them.
  All purpose potatoes 1 1⁄2 Pound, peeled and cut into 2 inch pieces
  Carrots 10 Ounce, peeled and cut into 1/4 inch thick slices (1 Bag)
  Low fat milk 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon

In 4 quart saucepan, heat potatoes, carrots, and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 15 minutes or until potatoes and carrots are tender.
Drain vegetables well and return to saucepan.
Cook 1 minute over medium heat, shaking pan constantly to dry out vegetables.
Remove saucepan from heat.
Add milk, olive oil, salt, and pepper.
With potato masher, mash vegetables until almost smooth; heat through.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 949 Calories from Fat 278

% Daily Value*

Total Fat 32 g48.5%

Saturated Fat 4.6 g22.9%

Trans Fat 0 g

Cholesterol 2.3 mg0.8%

Sodium 1751.4 mg73%

Total Carbohydrates 159 g53.1%

Dietary Fiber 23.2 g93%

Sugars 24.7 g

Protein 20 g40.9%

Vitamin A 947.7% Vitamin C 253.7%

Calcium 32.5% Iron 37.5%

*Based on a 2000 Calorie diet


Skinny Mashed Potatoes & Carrots Recipe