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Nutrition Facts
Serving Size 1 (269g) Recipe makes 2 servings
Calories 245
Calories from Fat 91		(37%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 386mg		16%
Potassium 907mg		25%
Total Carbohydrate 35.6g		11%
	Dietary Fiber 5.4g	21%
	Sugars 5.0g
Protein 4.8g		9%
detailed view... how is this calculated?

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Recipe #317320 | 30 min | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Shelby Jo
Aug 4, 2008

From Taste of Home Cooking for 2 Magazine, Fall 2005.

SERVES 2 (change servings and units)

Ingredients

1/4 cup onion, chopped
2 teaspoons butter
2 cups potatoes, peeled & cubed
1 cup fresh carrot, sliced
1/4 cup sour cream
1/4 teaspoon salt
chives

Directions

1
In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
2
Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
3
Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
4
In a small mixing bowl, mash potatoes and carrots.
5
Beat in sauteed onion, sour cream and salt.
6
Sprinkle with chives.

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Featured Reviews for This Recipe

From: Dreamer in Ontario

On Dec 29, 2008

Tasty, flavourful potatoes! I love the addition of the carrot for both the colour boost and added flavour. Made for Zaar Stars Tag.

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From: appleydapply

On Nov 25, 2008

The whole family loved these. The simple flavors were perfect together; we just salted & peppered a bit at the table.

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From: 2Bleu (Bird&Buddha)

On Aug 17, 2008

Made as directed with few changes. I added the onion to the pot containing the carrots and potatoes for simplicity and less clean-up and put the butter in the bowl while mashing. This is a really yummy side dish. I did have to add more salt and also some black pepper as there were little seasonings and I think next time I'll add some roasted garlic for even more flavor. Will definitely make again.

2 people found this review helpful

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From: Kim127

On Nov 4, 2008

I loved this recipe for potatoes. The carrot adds such a wonderful color and the flavor is suberb. I used the leftovers the next day to make potato "pancakes" for breakfast and those were great too!

1 person found this review helpful

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Read all 6 reviews