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Ingredients
- 1 small onion, chopped
- 1 tsp. butter
- 1 large Idaho baking potato
- 1 large or 2 medium carrots
- 1/4 tsp. salt
- 1/4 c. nonfat or part-skim Ricotta cheese
Method
- Saute onion in butter in small skillet over medium-high heat, stirring often until onion is golden brown, 8 to 10 minutes.
- Peel potato and carrot.
- Cut potato into 8 pieces and carrot into 6. Cook in boiling water until tender 8 to 10 minutes; drain well. Mash potato and carrot together until carrot is in small chunks. Beat in onion, Ricotta cheese and salt.
- Cover to keep warm.
- Can be reheated in microwave or in double boiler oven on low heat. Serves 2. Increase ingredients as needed.
