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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

4
russet potatoes, peeled, cut in ½-in. (1-cm) chunks
4
medium carrots, peeled, cut in ½-in. (1-cm) rounds
½ cup
milk
125 mL
2 tbsp
butter
30 mL
¼ tsp
each salt and pepper
1 mL
chopped fresh parsley, to garnish

Method

Step 1

Place potatoes and carrots in large saucepan of cold water. Bring to a boil and cook until vegetables are fork-tender, approx. 12 min.

Step 2

Drain potatoes and carrots. Add milk, butter, salt and pepper to saucepan. Mash with a potato masher until smooth or to desired consistency. Sprinkle with parsley to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
240
Fat:
7 g
Saturated Fat:
4 g
Carbs:
41 g
Fibre:
5 g
Sugar:
6 g
Cholesterol:
20 mg
Protein:
5 g
Sodium:
250 mg
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