Skinny Mashed Potatoes and Carrots

1. 1

   In 4-quart saucepan, heat potatoes, carrots, and enough water to cover to boiling over high heat.

2. 2

   Reduce heat to low, cover and simmer 15 minutes or until potatoes and carrots are tender.

3. 3

   Drain vegetables well and return to saucepan.

4. 4

   Cook 1 minute over medium heat, shaking pan constantly to dry out vegetables.

5. 5

   Remove saucepan from heat.

6. 6

   Add milk, olive oil, salt, and pepper.

7. 7

   With potato masher, mash vegetables until almost smooth, heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.