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Ingredients
1 pound Russet or Yukon Gold potatoes
¾ pound carrots, peeled and sliced, about ¼ inch thick
½ cup sliced white onions
Salt and freshly ground pepper to taste
1 cup milk
2 tablespoons butter
1 pinch nutmeg, freshly grated
pinch ground cumin
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
33 grams carbs; 21 milligrams cholesterol; 219 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 5 grams fiber; 660 milligrams sodium; 5 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel potatoes, and rinse well. Cut lengthwise into large cubes.
- Step 2
Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
- Step 3
Meanwhile heat the milk in a saucepan.
- Step 4
Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.
Private Notes
Comments
This is good, but I ended up with about half the butter and milk left over. Better to heat the milk and melt the butter separately.