Mashed Potatoes With Carrots and Dill

Mashed Potatoes With Carrots and Dill
Tom Schierlitz
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Serves 8
preparation
10
minutes
cooking
40
minutes

Ingredients

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

 

Emily McKenna
October 2011

Nutritional Information

  • Per Serving
  • Calories 257
  • 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
What does this mean? See Nutrition 101.

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