| 2 | pounds potatoes, cut into pieces (peeled if desired) |
| 2 | pounds carrots, sliced (6 cups) |
| 1/3 | to 2/ cup milk |
| 2 | tablespoons butter or margarine |
| 3/4 | teaspoon salt |
| 3/4 | to 1 cup milk |
| 1 | tablespoon butter or margarine |
| 3/4 | teaspoon dried dill weed |
| 1. | Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes. |
| 2. | While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain. |
| 3. | Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm. |
| 4. | Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed. |
| 5. | Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design. |
|
| Pick up a potato masher if you don’t already have one. It will speed your way through mashing vegetables. |
|
| Sour cream, Cheddar cheese and Baco~s® bacon flavor bits or chips make tasty toppings for this dish. |
Nutrition Information:
95 ( 25 ); 3 g ( 2 g); 10 mg; 200 mg; 18 g ( 3 g); 2 g 100 %; 10 %; 4 %; 2 % 1 ; 1/2