Mashed Potatoes and Carrots

• 1 1/2 lb. baking (russet) potatoes
• 4 medium carrots
• 2 tbsp. margarine or butter
• salt
• 1/2 c. reduced-fat (2%) milk

1. In 3-quart saucepan, heat potatoes, carrots, and enough water to cover to boiling on high.
2. Reduce heat to low; cover and simmer until vegetables are tender, about 15 minutes.
3. Drain.
4. Return vegetables to saucepan.
5. With potato masher, mash vegetables with margarine and 3/4 teaspoon salt.
6. Gradually add warm milk; continue to mash until vegetables are smooth and well blended.
7. Transfer to bowl to serve.

baking, carrots, margarine, salt, milk

Taken from www.delish.com/recipefinder/mashed-potatoes-carrots-recipe (may not work)