Better Potatoes

If you love mashed potatoes please try the Whipped potato and carrot recipe below. I am testing recipes for an upcoming class at Stonewall Kitchen and have been experimenting with adding vegetables to potatoes to make them better. By replacing half the potatoes with an equal amount of carrots I shaved off almost 160 calories and added 7 grams of fiber to a recipe that makes about four servings. Trust me the result is delicious – no compromise on flavor. Just in time for the holidays too!

Whipped Mashed potatoes with Carrots

1 pound Yukon gold potatoes
1 pound carrots
¼-1/3 cup milk
2 tbsp butter or margarine
Salt and pepper to taste

Bring a large pot of water to a boil. Peel and cut the potatoes and carrots into 1-inch chunks add to the boiling water along with a ½ teaspoon of salt and boil until they are tender when pierced with a knife about 12 minutes.

Drain and pour into a bowl add ¼ cup milk and butter and whip with an electric hand mixer on medium until well blended and smooth add a little more milk if needed and season with salt and pepper for taste.