3-4 large sweet potatoes
2-3 cups of russet mashed potatoes (or instant)
1 cup mashed carrots
½ cup butter
2-3 cups of russet mashed potatoes (or instant)
1 cup mashed carrots
½ cup butter
pinch of garlic power
pinch of dried chopped onion
Salt and pepper to you liking
1 tablespoon of sugar ( I used Splenda)
I microwave the sweet potatoes (I think the skins are easier to peel) But you can boil them. Boil until soft. Boil carrots until soft. Boil white potatoes until soft. Peel skin of potatoes and mash all together. Add butter and season to your liking.
Salt and pepper to you liking
1 tablespoon of sugar ( I used Splenda)
I microwave the sweet potatoes (I think the skins are easier to peel) But you can boil them. Boil until soft. Boil carrots until soft. Boil white potatoes until soft. Peel skin of potatoes and mash all together. Add butter and season to your liking.
I made these for the Culinary Institute and everyone liked them. I kinda made it up as I went along I added the white potatoes because I thought I wouldn't have enough... and I really like the 2 mixed. And I really needed to use the carrots up so I added them too. Enjoy
No comments:
Post a Comment