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Marbled Potatoes and Carrots

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Updated Aug 6, 2014
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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