I just spent an hour making this meal and it is a complete disaster. Why does the recipe tell you to use 2 1/2 cups milk with frozen mashed potatoes???? It turned the potatoes into milk and ruined the entire meal. My only guess is that the milk is if you make the potatoes from scratch. big mistake in this recipe and if I was a more experienced cook I would have used common sense but I am not so its a mess and complete waste of time. Will have to throw the entrire thing away. Wasted alot of time and money on ingredients.
Cheese-and-Carrot Mashed Potatoes
Serve these as a side dish with meatloaf, pot roast, or your favorite steak.
This recipe goes with Shepherd's Pie
More From Southern Living
- 1 (1-lb.) package baby carrots
- 1 tablespoon butter
- 1 (22-oz.) package frozen mashed potatoes
- 2 1/2 cups milk
- 1 cup (4 oz.) shredded Cheddar cheese
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1. Place carrots and 1/4 cup water in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 8 to 10 minutes or until carrots are tender. Drain.
- 2. Stir in butter. Coarsely mash carrots with a potato masher.
- 3. Prepare potatoes according to package directions, using 2 1/2 cups milk. Stir in cheese, next 3 ingredients, and carrot mixture until well blended.
- Note: For testing purposes only, we used Ore-Ida Frozen Mashed Potatoes. Do not use refrigerated mashed potatoes.
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