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Potato Mash with Glazed Carrots

  • Prep 20 min
  • Total 40 min
  • Ingredients 14
  • Servings 6

Ingredients

3
tablespoons Progresso™ plain bread crumbs
2 2/3
cups water
1/4
cup butter or margarine
1
teaspoon salt
2/3
cup milk
2
cups Betty Crocker™ Potato Buds™ mashed potatoes (dry)
1
egg, beaten
4
oz white Cheddar cheese, cut into 1/2-inch cubes (1 cup)
3
cups ready-to-eat baby-cut carrots
1/4
cup butter or margarine
1/4
cup water
1/4
cup granulated sugar
1/4
cup packed brown sugar
1
tablespoon finely chopped fresh parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
380mg
16%
Potassium
330mg
9%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
7%
Sugars
11g
Protein
5g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 350°F. Butter bottom and sides of 9-cup fluted tube cake pan; sprinkle evenly with bread crumbs. Make potatoes as directed on box using 2 2/3 cups water, 1/4 cup butter, salt, milk and dry potatoes. Stir in egg and cheese until well blended. Press mashed potato mixture evenly into pan.
  • 2 Bake 20 to 25 minutes or until top is light golden brown.
  • 3 Meanwhile, in 2-quart saucepan, heat carrots, 1/4 cup butter, 1/4 cup water and sugars over medium-high heat, stirring occasionally, until butter is melted. Reduce heat to medium; cover and simmer 8 to 10 minutes, stirring occasionally, until carrots are crisp-tender. Uncover; increase heat to medium-high. Cook about 3 to 5 minutes longer, stirring occasionally, until liquid thickens and carrots are glazed.
  • 4 Turn potatoes upside down onto heatproof serving platter. Spoon carrots and glaze into center of ring. Garnish with parsley.

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