Carrot Potato Mash
During my pregnancy I did my best to eat all the colors of the rainbow, and got a bit creative towards the end. Possibly because I was due on Thanksgiving, I kept getting cravings for traditional Thanksgiving foods – especially mashed potatoes and stuffing! While I didn’t have the patience to make stuffing from scratch, I was totally up for making some mashed potatoes. However I couldn’t just make normal mashed potatoes so I grabbed some carrots and combined the two to make a very colorful dish. As a bonus, I used redskin potatoes for an extra burst of color.
1 lb red skin potatoes, quartered
1/2 lb carrots, peeled and cut into 2inch chunks
3 cloves garlic, minced
1 tbsp unsalted butter
1/4 cup 2% milk
salt and pepper to taste
- Place the potatoes in a pot of water and bring to a boil. Cook for 10 minutes before adding the carrots, then turn heat down and simmer for 20 minutes or until potatoes and carrots are soft.
- Drain the potatoes and carrots then return to the pot and mash in the garlic, butter, and milk, adding more as desired.
- Season to taste then serve and Enjoy!
I served this up with some BBQ tofu but it would also make a bright addition to any holiday spread. I have a feeling these ingredients have the potential to make a fantastic latke and hope to test that theory at some point!
It feels so good to be back in the kitchen and on the blog again. I’m still in shock that after three years of trying and two years of treatment we finally have our little girl! She has already changed our lives in some many amazing ways and is only 16 days old – can’t even begin to imagine all the joy heading our way.