Garlic Mashed Potatoes and Carrots

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 349.5
  • Total Fat: 12.2 g
  • Cholesterol: 4.6 mg
  • Sodium: 2,586.0 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 8.0 g

View full nutritional breakdown of Garlic Mashed Potatoes and Carrots calories by ingredient
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Introduction

This recipe is just GREAT. I found it one day when I was searching websites for delicious things to make with carrots and potatoes.
It will go wonderful with a Thanksgiving Dinner!
I can't get enough of it. :D
This recipe is just GREAT. I found it one day when I was searching websites for delicious things to make with carrots and potatoes.
It will go wonderful with a Thanksgiving Dinner!
I can't get enough of it. :D

Number of Servings: 1

Ingredients

    1 Clove of garlic
    1 Organic carrot
    1 Red potato (Whichever size you want)
    3 tbsp. 3.25% Milk
    2 tbsp. Butter
    2 tbsp. chopped dill
    Salt and Pepper (to taste)

Directions

**Keep in mind, that you can replace any
non-low-fat ingredient with something healthier..**

Depending on how long you take for prep time, preheat your oven to 375 degrees.
Pull out a small bowl, a cutting board, knife, and a glass pan or pot that is oven safe (just make sure you have a glass lid to fit on it). Grab your garlic clove and peel off the papery skin. Chop it up finely and put half of it in the small bowl. Put the rest aside. Now, if you would like more textured mashed potatoes, do not peel the potato. If you want smooth mashed potatoes, peel the potato.
If you do not peel the potato, be sure to scrub the skin very well with water. Either way, chop the potato into squares 1/2 as long as your index finger or smaller. Just chop it into squares.
Peel your carrot and chop it finely. Now, put down your knife for a moment and go back to that oven safe pot (or pan). Bring it over to your chopped veggies and garlic and drop them in the pot. Carry your pot over to the sink and put just enough water in it to cover up half of each potato square. If you like, you can season them with salt and pepper. A secret I learned: If you let pepper cook into the food, it won't be sharply spicy. You will taste the pepper, but it will be more subtle and spicy. Put the lid on the pot and put it in the oven. I usually let it cook for 45 minutes to an hour, but you can let it cook however long you want. Keep in mind, the longer the time in the oven, the softer the veggies and garlic will get.
Now, go back to the small bowl with a little bit of chopped garlic in it. Combine with that the butter, chopped dill, and milk. Mix this together, put foil or plastic wrap over it and put it into the fridge until the veggies and garlic are done cooking in the oven. Remember to set the kitchen timer. Sometimes I have forgotten and over cooked food... :( Do whatever you like for the next 45 min. to an hour.
When the kitchen timer goes off, take the pot out of the oven and turn off the oven. Also take your butter/milk/garlic/dill mixture (For the sake of a shorter name, let's call it Buttery Garlic Sauce...)out of the fridge. Drain any excess water from the veggies and garlic, then take a fork and mash them all up together. They should be pretty easy to mash by now. Next, combine your Buttery Garlic Sauce to the mashed potato, carrot, and garlic. Mix it very well together. I usually end up adding a little more salt and pepper afterwords because the flavor of them is to subtle in the mashed potatoes in my opinion.
Serve hot and enjoy. :D

**Makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user MISSBAI.

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