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Skinny Mashed Potatoes & Carrots Recipe
|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|
Serving size: Complete recipe
Calories 949 Calories from Fat 278
% Daily Value*
Total Fat 32 g48.5%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 2.3 mg
Sodium 1751.4 mg73%
Total Carbohydrates 159 g53.1%
Dietary Fiber 23.2 g93%
Sugars 24.7 g
Protein 20 g40.9%
Vitamin A 947.7% Vitamin C 253.7%
Calcium 32.5% Iron 37.5%
*Based on a 2000 Calorie diet
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.