Skinny Mashed Potatoes & Carrots
|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|
|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.