Mashed Carrots and Potatoes

Ingredients

• Kosher salt
• 2 pounds baking potatoes, peeled and cut into chunks
• 2 pounds carrots, peeled and cut into chunks
• 2-4 tablespoons butter
• Pinch saffron, crumbled
• Grated zest of one lemon
• ¼ to ½ cup milk or crème fraîche

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    244 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 16 milligrams cholesterol; 648 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8

Preparation

1. Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste — don’t be shy about it.

7 minutes