Mashed Potatoes and Carrots With Ricotta

Ingredients

• ¾ pound boiling potatoes, peeled and cut into two-inch cubes
• 5 ounces carrots, cut into sticks
• 1 teaspoon ground cumin
• Salt (optional)
• ⅓ cup low-fat ricotta
• Sauteed onion (see chicken recipe)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    235 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 8 grams protein; 20 milligrams cholesterol; 95 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Place potatoes and carrots in pot and cover with water; cover and bring to boil. Reduce heat and cook until vegetables are tender, about 12 to 15 minutes. Remove from heat and drain.
2. Mash potatoes and carrots and combine with cumin, salt (optional), ricotta and sauteed onion, mixing well.

25 minutes