Carrot and Potato Puree

By Trish Hall

Updated Oct. 12, 2023

Total Time
50 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
4(5)
Comments
Read comments

Featured in: Stretching 2 Low-Cost Food Budgets

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • 3½cups peeled, diced potatoes
  • 3cups scraped, sliced carrots
  • Salt to taste if desired
  • 2tablespoons butter
  • ½cup milk
  • ⅓cup coarsely chopped parsley
  • White pepper to taste
  • ¼teaspoon cumin
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

145 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 3 grams protein; 416 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Put potatoes and carrots into pot with enough water to cover, and add salt. Bring to boil and cook 20 minutes or until vegetables are tender.

  2. Step 2

    Drain vegetables; put back in pot; add butter and mash coarsely. Add milk, parsley, pepper, cumin and salt to taste. Reheat and serve.

Ratings

4 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Karen

This was very well received served as a color-contrast “surround” in an iron skillet in which a cauliflower brushed in coconut oil had been roasted and decorated with red and green veg for the vegans at Christmas dinner. Kids ate it too. I also made a gluten free gravy for it by quizing up a pan of equal quantities roasted mushrooms, carrots and celery.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.