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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

Directions

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.

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Nutrition Facts

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