This is our family's favorite potato recipe. This is a staple at most holiday dinners.
Preheat Oven to 425 degrees.
Prick potatoes with a fork along a lengthwise circumference (where you will end up cutting the potato) to allow steam to escape.
Bake for 45 minutes or until tender. As the potatoes are baking steam the carrot until soft.
Remove potatoes from oven and cool only enough so that you can handle them. Cut the potatoes in half lengthwise and spoon out all of the meat from the skins leaving only enough to keep the skins stable.
Mash the potatoes with a potato masher by hand at first and then add the milk and butter.
If carrots are to be used in half split the hand mashed potatoes in half, then add the steamed carrot to half, mash and then add the butter and milk to this half.
Spoon the mashed potatoes back into the skins.
Bake in a 350 degree oven for 20 minutes.
A second version of this adds mashed carrotts that have been precooked and dill and uses vegan butter and soy milk as a vegan version for Samantha
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 754 | ||
Calories from Fat: 621 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69g | 92 % | |
Saturated Fat 43.6g | 218 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 182.4mg | 56 % | |
Sodium 506.2mg | 17 % | |
Potassium 828.7mg | 22 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 28.9g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 754
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