Rating
Published Dec 13th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 172.5
I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes – mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.
Recipe Ingredients
- 1 pound potatoes, peeled and cubed
- ½ pound carrots, peeled and cut into chunks
- 2 tablespoons butter
- 2 tablespoons half-and-half
- 1 medium green onion, minced
- salt and freshly ground black pepper to taste
Cooking Directions
- 1 Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- 2 Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency
Nutrition Facts
- Calories 172.5
- Carbohydrate 25.9 g
- Cholesterol 18 mg
- Fat 6.9 g
- Fiber 4.2 g
- Protein 3.2 g
- Saturated Fat 4.2 g
- Sodium 90.5 mg
- Sugar 3.7 g