MARBLED POTATOES AND CARROTS
Comfort food at its tastiest-homemade mashed potatoes swirled with sweet cooked carrots flavored with dill weed.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain.
- Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.
- Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed.
- Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.
Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
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Kourtney Jordan
[email protected]I'm making this for dinner tonight!
newton mchemwa
[email protected]This is my new favorite dish!
Itz_livie
[email protected]I can't wait to try this recipe!
Ipv Ipv
[email protected]Looks delicious!
Chenelle Williams
[email protected]Yum!
Christopher Williams
[email protected]5 stars!
Adela Perez
[email protected]Thank you for sharing this recipe!
Sabrina Ritu
[email protected]This recipe is a keeper! I will definitely be making it again and again.
M mm
[email protected]I'm going to try making this dish with sweet potatoes next time.
Topup Yeamin
[email protected]This dish is so versatile. You can add any vegetables you like.
Roland Felizie
[email protected]I used a mixture of olive oil and butter to roast the vegetables and it gave them a wonderful flavor.
ODONG RAYMOND
[email protected]I roasted the vegetables at a higher temperature for a shorter amount of time and they turned out perfectly crispy.
SM SABBIR
[email protected]I used baby potatoes and carrots in this dish and it turned out great. The smaller vegetables cooked more evenly.
Faisal Hadil
[email protected]I added some chopped bacon to this dish and it was delicious. Highly recommend!
Andraea Thorne
[email protected]This recipe is a great way to use up leftover potatoes and carrots.
K Beatz - Kiyan
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Ines Martinez
[email protected]I'm not usually a fan of carrots, but I loved them in this dish. The sweetness of the carrots paired perfectly with the savory potatoes.
Ashley Grocutt
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I usually double the recipe because it goes so quickly.
David Boyd
[email protected]I've made this recipe several times now and it always turns out great. The potatoes and carrots are always tender and flavorful. I especially love the crispy edges on the potatoes.
Monica Orndorff
[email protected]These marbled potatoes and carrots were a hit with my family! The flavors were well-balanced and the vegetables were cooked perfectly. I will definitely be making this dish again.