Recipe By France C
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. 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. 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

Chef's Notes

1 pound of potatoes is about 3 medium or 2 large potatoes. 1/2 pound of carrots is about 2 medium carrots. I use both the green and the white parts of the green onion.
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