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Potato Mash with Glazed Carrots

Name: Potato Mash with Glazed Carrots
Prep time: 20 min
Total time: 40 min
Yield: 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

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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 220

Calories from Fat: 110

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;