Comfort food at its tastiest—homemade mashed potatoes swirled with sweet cooked carrots flavored with dill weed.
Marbled Potatoes and Carrots
- Prep Time 30 min
- Total 1 hr 5 min
- Servings 12
- Ingredients 8
Ingredients
- 2 pounds potatoes, cut into pieces (peeled if desired)
- 2 pounds carrots, sliced (6 cups)
- 1/3 to 1/2 cup milk
- 2 tablespoons butter or margarine
- 3/4 teaspoon salt
- 3/4 to 1 cup milk
- 1 tablespoon butter or margarine
- 3/4 teaspoon dried dill weed
Instructions
-
Step1Heat 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.
-
Step2While 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.
-
Step3Mash 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.
-
Step4Mash 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.
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Step5Spoon 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
95
Calories
3 g
Total Fat
2 g
Protein
18 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 95
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 200 mg
- Potassium
- 440 mg
- Total Carbohydrate
- 18 g
- Dietary Fiber
- 3 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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