Boil peeled potatoes and carrots until very soft, mash with warm mild chicken stock instead of dairy or butter.
GBy greentea00000
Servings
3
3 pieces Yukon Gold potatoes, peeled and cut into 2 cm chunks
2 pieces Carrots, peeled and sliced into 1 cm rounds
4 cups Water, for boiling
0.75 cup Low-sodium chicken stock, mild and fat-free
0.25 tsp Salt
Calories
149 kcal
Protein
5g
Carbs
32g
Fat
1g
Fiber
4g
Sugar
3g
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Boil Vegetables
1. Place the potatoes and carrots in a medium pot, add the water and salt, and bring to a boil over high heat.
3 pieces Yukon Gold potatoes, peeled and cut into 2 cm chunks,
2 pieces Carrots, peeled and sliced into 1 cm rounds,
4 cups Water, for boiling,
0.2 tsp Salt
2. Reduce the heat to medium-low, partially cover, and simmer for 20 to 25 minutes until both vegetables are very soft and fall apart when pierced with a fork.
Warm Stock
3. While the vegetables cook, warm the chicken stock in a small saucepan over low heat for 3 to 4 minutes until hot but not boiling. Skim off any visible fat from the surface.
0.8 cup Low-sodium chicken stock, mild and fat-free
Mash and Serve
4. Drain the potatoes and carrots well and return them to the warm pot for 1 minute to steam off excess moisture.
5. Mash the vegetables until completely smooth, gradually stirring in the warm chicken stock until the texture is soft and moist. Add a little more stock or hot water if needed.
0.8 cup Low-sodium chicken stock, mild and fat-free
6. Serve warm in small portions, letting it cool slightly before eating.
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