Skinny Mashed Potatoes and Carrots

• 1 1/2 lb. all-purpose potatoes
• 1 bag carrots
• 1/2 c. low-fat milk (1%)
• 2 tbsp. olive oil
• 3/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper

1. In 4-quart saucepan, heat potatoes, carrots, and enough water to cover to boiling over high heat.
2. Reduce heat to low, cover and simmer 15 minutes or until potatoes and carrots are tender.
3. Drain vegetables well and return to saucepan.
4. Cook 1 minute over medium heat, shaking pan constantly to dry out vegetables.
5. Remove saucepan from heat.
6. Add milk, olive oil, salt, and pepper.
7. With potato masher, mash vegetables until almost smooth, heat through.

allpurpose potatoes, carrots, lowfat milk, olive oil, salt, ground black pepper

Taken from www.delish.com/recipefinder/skinny-mashed-potatoes-carrots-1929 (may not work)