Skinny Mashed Potatoes & Carrots Recipe
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.
Ingredients
| 1 1/2 pounds all purpose potatoes, peeled and cut into 2 inch pieces | ||
| 1 bag carrots, peeled and cut into 1/4 inch thick slices | ||
| Low fat milk | 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| 1/4 teaspoon coarsely ground black pepper | ||
Directions
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.
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.
Chef
