Mediterranean Diet Mashed Potatoes and Carrots
Bring the vibrant flavors of the Mediterranean to your table with this wholesome and creamy Mediterranean Diet Mashed Potatoes and Carrots recipe. Made with nutrient-packed Yukon Gold potatoes and sweet, earthy carrots, this dish is elevated with the rich essence of garlic-infused olive oil, a hint of fresh thyme, and a bright splash of lemon juice. Simmered in savory vegetable broth and mashed to perfection, these potatoes and carrots create a velvety, healthier alternative to traditional mashed sides. Topped with a sprinkle of fresh parsley, this Mediterranean-inspired dish is easy to prepare, packed with antioxidants, and perfect as a delicious side for weeknight dinners or special occasions alike. Whether you're following the Mediterranean diet or just looking for a unique, flavorful way to enjoy your veggies, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 3 large carrots
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 cup vegetable broth
- 2 tablespoons fresh parsley
Instructions
Peel and cut the Yukon Gold potatoes and carrots into evenly sized chunks, approximately 1-inch pieces.
In a large pot, add the cut potatoes and carrots and cover them with vegetable broth and enough water so they are submerged by about 1 inch.
Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
While the vegetables are cooking, peel and mince the garlic cloves.
In a small saucepan over medium heat, add the olive oil and minced garlic, sautéing until the garlic is fragrant and golden brown, about 2-3 minutes. Be careful not to burn the garlic.
Once the vegetables are cooked, drain them and return them to the hot pot to help evaporate any excess moisture.
Add the garlic-infused olive oil, fresh thyme, sea salt, and black pepper to the pot with the drained vegetables.
Using a potato masher or a hand mixer, mash the potatoes and carrots until smooth and creamy. If needed, add a little more olive oil or vegetable broth to achieve the desired consistency.
Stir in the lemon juice to add brightness, and taste for seasoning, adjusting as necessary with more salt and pepper.
Transfer the mashed potatoes and carrots to a serving bowl, and garnish with freshly chopped parsley before serving.
Serve warm as a flavorful and healthy side dish.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 19.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4607 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
