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Whipped Potatoes and Carrots Recipe
Whipped Potatoes and Carrots Recipe photo by Taste of Home

Whipped Potatoes and Carrots Recipe

Publisher Photo
These vegetables become special when you whip them together. We love their creamy, slightly chunky consistency and subtle nutmeg seasoning. They’re wonderful with roast beef.—Kathy Rairigh, Milford, IN
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
  • 1 pound carrots, sliced
  • 1/2 cup hot fat-free milk
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • Minced fresh parsley or chives, optional

Nutritional Facts

3/4 cup equals 103 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 289 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add carrots; cover and cook 5-10 minutes longer or until vegetables are tender.
  2. Drain and place in a food processor. Add the milk, butter, salt, pepper and nutmeg. Cover and process until blended. Sprinkle with parsley if desired. Yield: 8 servings.
Originally published as Whipped Potatoes and Carrots in Country Woman December/January 2010, p38

Nutritional Facts

3/4 cup equals 103 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 289 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Reviews for Whipped Potatoes and Carrots

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 1, 2011

Loved this!

MY REVIEW
Reviewed Dec. 21, 2010

My mother did this 40 some odd yrs. ago to get the kids to eat more vegtables. She told them it was special colored Mash Potatoes. They loved them.

MY REVIEW
Reviewed Dec. 21, 2010

Do these need to be made with russet or red potatoes or can I use sweet potatoes?

MY REVIEW
Reviewed Dec. 20, 2010

This is so good. My mother used to make it for us when we were kids. It never fails to please!

MY REVIEW
Reviewed Jan. 14, 2010

This recipe has a nice flavor for fewer calories than traditional mashed potatoes. The texture is a bit less substantial feeling, but I liked the change.

If it's not critical to your diet, these are much improved by adding 1 more Tbs butter, and a little more salt. Since we tend to like our potatoes with more seasoning, I also added garlic powder and onion powder, omitting nutmeg.

I will definitely make this again, but with the extra butter and seasonings. This is a good recipe anyway, but for someone needing to cut calories, this recipe is definitely great.

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