Directions:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add carrots; cover and cook 5-10 minutes longer or until vegetables are tender.
- Drain and place in a food processor. Add the milk, butter, salt, pepper and nutmeg. Cover and process until blended. Sprinkle with parsley if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.38 Kcal (571 kJ) | ||
| Calories from fat | 26.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 312.6mg | 13% | |
| Potassium | 497.97mg | 11% | |
| Total Carbs | 25.97g | 9% | |
| Sugars | 9.5g | 38% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.5mg | 48% | |
| Iron | 0.9mg | 5% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.29 Kcal (370 kJ) | ||
| Calories from fat | 17.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 5% | |
|---|---|---|---|
| Cholesterol | 4.94mg | 3% | |
| Sodium | 202.38mg | 13% | |
| Potassium | 322.39mg | 11% | |
| Total Carbs | 16.81g | 9% | |
| Sugars | 6.15g | 38% | |
| Dietary Fiber | 2.76g | 17% | |
| Protein | 1.72g | 5% | |
| Vitamin C | 3.4mg | 9% | |
| Vitamin A | 0.9mg | 48% | |
| Iron | 0.6mg | 5% | |
| Calcium | 37.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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