Recipe By France C
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. 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.
No review yet, please check back later or create your own review

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more