- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4
- russet potatoes, peeled, cut in ½-in. (1-cm) chunks
- 4
- medium carrots, peeled, cut in ½-in. (1-cm) rounds
- ½ cup
- milk
- 125 mL
- 2 tbsp
- butter
- 30 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- chopped fresh parsley, to garnish
Directions
Step 1
Place potatoes and carrots in large saucepan of cold water. Bring to a boil and cook until vegetables are fork-tender, approx. 12 min.
Step 2
Drain potatoes and carrots. Add milk, butter, salt and pepper to saucepan. Mash with a potato masher until smooth or to desired consistency. Sprinkle with parsley to serve.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 240
- Fat:
- 7 g
- Saturated Fat:
- 4 g
- Carbs:
- 41 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Cholesterol:
- 20 mg
- Protein:
- 5 g
- Sodium:
- 250 mg
