Ingredients for Mashed Potatoes And Carrots
- 1 lb carrots, peeled and sliced into 1/2-inch thick rounds
- Potato
- 2 tablespoons vegetable oil
- Onion
- 2 cups water
- 1 - 1 1/4 cups whole milk (or more, to reach desired consistency)
- Salt to taste
- 4 tablespoons (1/2 stick) unsalted butter
- Cayenne pepper, a pinch
- 1/4 teaspoon ground nutmeg
- 4 slices bacon, cooked until crispy and crumbled
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How to Make Mashed Potatoes And Carrots
- Cook bacon until crispy. Remove from pan, crumble, and set aside; reserving 1 tablespoon of bacon grease.
- Heat 1 tablespoon of bacon grease and 1 tablespoon of vegetable oil in a large, heavy-bottomed pot over medium heat.
- Add the chopped onion and carrots to the pot and cook until the onion is translucent, about 2-3 minutes.
- Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes.
- Add the diced potatoes to the pot. Bring back to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the potatoes and carrots are very tender.
- If there is excess liquid, increase heat to medium-high and cook uncovered, stirring frequently, until the liquid evaporates.
- Remove from heat and mash the vegetables using a potato masher until smooth and creamy.
- Gradually add the milk, whisking constantly, until you reach your desired consistency. You may need more or less milk depending on the type of potatoes used.
- Stir in the butter, salt, cayenne pepper, and nutmeg. Taste and adjust seasonings as needed.
- Stir in half of the crumbled bacon. Serve immediately, topped with the remaining bacon bits.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
34g
Fat
21g
Carbs
12g
