Potatoes and Carrots Family-Style
Published July 21, 1987
- Total Time
- 35 minutes
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Ingredients
5 Idaho russet potates, about 2 pounds
1 large onion, about ¼ pound
2 carrots, about ½ pound, trimmed and scraped
3 large cloves garlic, peeled
Salt to taste if desired
3 tablespoons butter
¼ cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh parsley
Nutritional analysis per serving (4 servings)
9 grams carbs; 43 milligrams cholesterol; 167 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 2 grams fiber; 279 milligrams sodium; 2 grams protein; 4 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 the potatoes and cut them into quarters.
- Step 2
Cut the onion crosswise into very thin slices. There should be about 2 cups.
- Step 3
Cut the carrots crosswise into very thin slices. There should be about 1 ⅔ cups.
- Step 4
Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle. Add water to cover, and salt. Bring to a boil and cook about 12 minutes or until tender. Drain saucepan and add the butter, cream, salt and pepper. Using a potato masher, mash the ingredients until they are coarse-fine. Add the basil, chervil and parsley. Blend thoroughly and serve.
Private Notes