Carrot-Mashed Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ¾ tsp or 5g

• Carrots

  Raw

  2 medium or 122g

• Unsweetened Almond Milk

  Pure

  100g

Directions

1. Trip and coarsely chop leeks.Wash chopped leek well in a bowl of cold water, then lift out and drain well. Peel and cut carrots into 1/2-inch chunks.
2. Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
3. While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
4. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

Similar Foods

• Mashed Potatoes with Carrots and Leeks
• Vegan Mashed Potatoes
• Garlic Mashed Potatoes
• Perfect Mashed Potatoes
• Mashed Potato Soup
• Mashed Potato Quesadilla