Supreme Mashed Potatoes
  • 55
  • 5
  • 104
  • 10

Supreme Mashed Potatoes

Think your kids won't like orange mashed potatoes? Try using parsnips in place of carrots. They are white like potatoes and sweet like carrots.

  • 6 medium baking potatoes, peeled and cut into chunks
  • 2 large carrots, peeled and chopped
  • 3 large cloves garlic, finely chopped
  • ½ cup low-sodium chicken broth
  • 1 tablespoon butter

  1. Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
  2. Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
  3. Drain and keep 1 cup of the cooking liquid.
  4. Mash the potatoes and carrots with a hand masher.
  5. Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
  6. Slowly stir broth mixture into the mashed potatoes and carrots.
  7. If necessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Serve while hot.

Makes 10 servings - ¾ cup per serving.​

Calories: 104
Total Fat: 1 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 3 mg
Sodium: 51 mg
Total Carbohydrate: 22 g
Dietary Fiber: 2 g
Protein: 2 g