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Prep 30min
Total1hr5min
Servings12
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Ingredients
2
pounds potatoes, cut into pieces (peeled if desired)
2
pounds carrots, sliced (6 cups)
1/3
to 1/2 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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
95
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
200 mg
Potassium
440 mg
Total Carbohydrate
18 g
Dietary Fiber
3 g
Protein
2 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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