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Ingredients
4 to 6 large carrots (about ¾ pound)
3 to 4 Idaho or Washington potatoes (about 1 pound)
½ cup sliced onions
Salt and freshly ground white pepper to taste
2 tablespoons butter
½ cup warm milk
2 tablespoons finely chopped parsley or chives
Nutritional analysis per serving (4 servings)
33 grams carbs; 18 milligrams cholesterol; 206 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 6 grams fiber; 601 milligrams sodium; 5 grams protein; 7 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
Trim off the ends of the carrots and scrape them. Cut carrots into 1-inch lengths.
- Step 2
Peel potatoes and cut them into 2-inch cubes. Place carrots, potatoes and onions in a saucepan; add cold water to cover and salt to taste. Bring to a boil, and simmer for 20 minutes or until tender. Do not overcook, or they will be watery and mushy.
- Step 3
Drain carrots and potatoes, and put through a food mill or potato ricer. Return to a clean saucepan.
- Step 4
Add the white pepper and butter, and blend well with a wooden spatula. Place over heat, and add the warm milk and the chopped parsley or chives, beating rapidly with a wooden spoon. Serve immediately.
Private Notes