Potato Mash with Glazed Carrots

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Prep 20 min
Total 40 min
Ingredients 14
Servings 6

Ingredients

tablespoons Progresso™ plain bread crumbs

2 2/3

cups water

1/4

cup butter or margarine

teaspoon salt

2/3

cup milk

cups Betty Crocker™ Potato Buds™ mashed potatoes (dry)

egg, beaten

oz white Cheddar cheese, cut into 1/2-inch cubes (1 cup)

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

tablespoon finely chopped fresh parsley

Directions

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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 Information

Nutrition Facts

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;