Directions:
- Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
- Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
- Drain and keep 1 cup of the cooking liquid.
- Mash the potatoes and carrots with a hand masher.
- Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
- Slowly stir broth mixture into the mashed potatoes and carrots.
- If nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.43 Kcal (362 kJ) | ||
| Calories from fat | 11.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 1% | |
| Sodium | 56.75mg | 2% | |
| Potassium | 323.21mg | 7% | |
| Total Carbs | 17.46g | 6% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.8mg | 4% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 80.98 Kcal (339 kJ) | ||
| Calories from fat | 10.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 2.86mg | 1% | |
| Sodium | 53.17mg | 2% | |
| Potassium | 302.86mg | 7% | |
| Total Carbs | 16.36g | 6% | |
| Sugars | 3.61g | 15% | |
| Dietary Fiber | 2.61g | 11% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 2.5mg | 5% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.7mg | 4% | |
| Calcium | 28.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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