Mashed Potatoes With Carrots and Dill

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Photo by Tom Schierlitz
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 257 calories
    • Fat 12 g
    • Sat Fat 8 g
    • Cholesterol 32 mg
    • Sodium 413 mg
    • Protein 6 g
    • Carbohydrate 31 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 52 mg

Ingredients

  1. Check 2 1/2pounds Yukon gold potatoes (about 5; peeled if desired), cut into 2-inch chunks
  2. Check 1pound carrots, sliced
  3. Check 1cup plain low-fat Greek yogurt
  4. Check 8tablespoons (1 stick) unsalted butter, cut up
  5. Check kosher salt and black pepper
  6. Check 1tablespoon chopped dill

Directions

  1. Place the potatoes and carrots in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the vegetables to the pot.
  2. Add the yogurt, butter, 1 teaspoon salt, and ¼ teaspoon pepper to the vegetables and mash to the desired consistency. Sprinkle with the dill.