Mashed potatoes v1.3

Contributed by Preston Maring, MD

Mashed potatoes v1.3
I keep practicing my mashed potato technique because I like them so much. There are many great winter veggies you can add to potatoes like turnips, parsnips, or rutabagas. You can find bunches of fresh carrots year around. I tried them along with some organic russets for the first time. The results prompted a good friend to eat 5 helpings (small ones). Try this recipe. I think you will like it.

Servings: 4


  • 1 ½ pounds russets or Yukon Gold potatoes, peeled and cut into chunks
  • ½ bunch carrots (I suggest only those with the fresh green leafy tops still attached as they weren’t picked and bagged three weeks prior), sliced
  • ½ cup skim milk
  • 4 Tablespoons butter substitute
  • Salt and freshly ground pepper to taste


Cover the potatoes with water. Add some salt. Bring them to a boil then simmer until tender, about 15-20 minutes. At the same time, boil then simmer the carrots in a separate pan (not sure why they have to be separate --- maybe they don’t--- but that’s the way I did it). Drain the potatoes and carrots in a colander. Heat the milk until warm in the now empty potato pan. Add the potatoes, carrots, and the butter substitute. Mash with whatever you want. Season with salt and freshly ground pepper to taste. Food mills and electric mixers can be used by those who like them really smooth. The slight orange hue was slightly disconcerting at first, but friends and family got used to it.

Nutrition Information (per serving)

  • Calories: 241
  • Fat: 9 gm
  • Saturated Fat: 2 gm
  • Trans Fat: 0 gm
  • Cholesterol: 1 mg
  • Carbohydrate: 36 gm
  • Fiber:5 gm
  • Protein:5 gm
  • Sodium: 293 mg