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Creamy Mashed Potatoes and Carrots

We went to the farmers market on Saturday so on Sunday I was craving veggies! We ate a pretty low protein dinner but it was just what I had wanted 🙂 A nice serving of warm creamy mashed potatoes and carrots and pan sautéed patty squash.

It is an open-ended recipe – I added in what we needed for the four of us!

  • 6 Yukon Gold potatoes
  • Half as many carrots (it was half a bunch from the market)
  • 3-4 Laughing Cow cheese wedges, Light Swiss flavor
  • Unsweetened milk (any kind, I used almond)
  • Ground black pepper and kosher salt to taste

Directions:

Scrub the potatoes and carrots, cut the potatoes into small wedges. Trim the carrots and cut into similar size circles (since I used small new carrots I didn’t peel, if a big carrot peel). Add to a tall saucepan, cover with water and bring to a boil. Let gently boil until fork tender.

Drain of the water and put into a large mixing bowl, mash-up with the cheese, so it melts in. Add milk as needed to make chunky smooth, season to taste.

~Sarah

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Comments

  1. YUM! It look so creamy!

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