We went to the farmers market on Saturday so on Sunday I was craving veggies! We ate a pretty low protein dinner but it was just what I had wanted 🙂 A nice serving of warm creamy mashed potatoes and carrots and pan sautéed patty squash.
It is an open-ended recipe – I added in what we needed for the four of us!
- 6 Yukon Gold potatoes
- Half as many carrots (it was half a bunch from the market)
- 3-4 Laughing Cow cheese wedges, Light Swiss flavor
- Unsweetened milk (any kind, I used almond)
- Ground black pepper and kosher salt to taste
Scrub the potatoes and carrots, cut the potatoes into small wedges. Trim the carrots and cut into similar size circles (since I used small new carrots I didn’t peel, if a big carrot peel). Add to a tall saucepan, cover with water and bring to a boil. Let gently boil until fork tender.
Drain of the water and put into a large mixing bowl, mash-up with the cheese, so it melts in. Add milk as needed to make chunky smooth, season to taste.