Mashed Potatoes and Carrots With Ricotta

• 3/4 pound boiling potatoes, peeled and cut into two-inch cubes
• 5 ounces carrots, cut into sticks
• 1 teaspoon ground cumin
• Salt (optional)
• 13 cup low-fat ricotta
• Sauteed onion (see chicken recipe)

1. Place potatoes and carrots in pot and cover with water; cover and bring to boil.
2. Reduce heat and cook until vegetables are tender, about 12 to 15 minutes.
3. Remove from heat and drain.
4. Mash potatoes and carrots and combine with cumin, salt (optional), ricotta and sauteed onion, mixing well.

boiling potatoes, carrots, ground cumin, salt, lowfat ricotta, onion

Taken from cooking.nytimes.com/recipes/9796 (may not work)