Mashed Potatoes With Carrots and Dill

mashed-potatoes-1
Photo by Tom Schierlitz
Rating
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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

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.Add the yogurt, butter, 1 teaspoon salt, and ¼ teaspoon pepper to the vegetables and mash to the desired consistency. Sprinkle with the dill. 

Ingredients

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