Tasty Tuesday: Mashed Potatoes and Carrots

Owen doesn't usually eat regular mashed potatoes, but for whatever reason, when I make these, he is more willing to try them. I'm sure it must be the added color from the carrots. I don't remember where I found this recipe, but, after some adjustments, it is now one of my favorites for using potatoes. (Unfortunately, I do not have a photo as I forgot to take one before we ate them! They really just look like mashed potatoes with bits of carrots throughout).

Mashed Potatoes and Carrots

4 potatoes, peeled and cut into chunks

1 large carrot, peeled and cut into chunks

1/3 cup skim milk

1 teaspoon dried dill leaves

In boiling water, add potatoes and carrot and cook for 25 minutes or until tender. Drain. Return to pot and mash. Stir in milk and dill. Season to taste. Yield: 6 servings

Note: Okay, truth be told, I've never actually made these potatoes exactly as the recipes states above. I make quite a few alterations. I like to add 1 chicken bouillon cube to the water as the potatoes and carrots are cooking. It gives them extra flavor, and I save the drained water to freeze in 2 cup servings for future use in other recipes. I also usually use two carrots instead of one. I have never used the dried dill leaves, but instead, season with pepper, a little salt, and garlic powder. I also add about 2 tablespoons of butter. If anyone tries the recipe as is, please let me know how it turns out!