Baked Carrot and Potato Mash

 Baked Carrot and Potato Mash

adapted from Bon Appetit

Baking the potatoes and carrots before mashing creates another depth of flavor. 

By using more carrots than potatoes you get mashed potato consistency with fewer carbs.

served with Bacon Crusted Chicken

Makes 3 servings                                                  1 WW Blue points / serving

1/2 lb. carrots, peeled, halved lengthwise and cut into 2 inch pieces

1/3 cup homemade vegetable stock or canned

1/4 lb. russet potatoes, peeled and cut into pieces about the size of the carrots

1/4 cup fat free sour cream

2 Tbsp. fat-free milk

1. Preheat the oven to 350F.
2. Place the carrots and potatoes into a baking dish with the stock; cook until tender, about 50 minutes.
3. Mash or puree the carrots, potatoes, sour cream and milk to desired consistency.
4. Season to taste with kosher salt and freshly ground black pepper before serving.

Enjoy!