Wednesday, October 29, 2008

Smashed Potatoes and Carrots

I tend to stay away from white potatoes, usually opting for a lower calorie, less starchy vegetable instead. However, sometimes smashed potatoes are such the perfect side dish that I relent and boil up a batch. Tonight's main course was a delicious pot roast and instead of adding the potatoes and carrots to the pot I was roasting it in, I boiled them in some chicken broth and mashed them up together. DELICIOUS!

Smashed Potatoes and Carrots

3 large red-skinned potatoes, NOT peeled, and cut into 1 1/2 - 2 inch chunks
2 large carrots, peeled, and cut in half lengthwise, then into 3 inch sections
3 cloves of garlic, whole
chicken stock, enough to cover potatoes and carrots
salt and pepper
3 Tbsp fat free sour cream
2 tsp olive oil
parsley

Place potatoes, carrots and garlic in pan and cover with chicken stock. Season with salt and pepper, bring to a boil, reduce heat, cover and boil for 25-30 minutes, or until veggies are fork tender. Drain, reserving liquid. Mash with potato masher and add in the sour cream, olive oil and enough of the reserved liquid to get potatoes to desired consistency. Taste and season with salt and pepper if necessary. Garnish with parsley.

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