Source: dLife

Creamy mashed carrot and potatoes flavored with ginger..

Servings

2 lb medium carrots , sliced
1 cup russet potatoes , peeled, cubed
1 tbsp margarine
0.25 cup fat free half and half , heated (or more)
0.25 tsp ground ginger
1 pinch salt
1 pinch white pepper
1 pinch ground nutmeg
1 tbsp candied ginger , chopped

1 Boil a pot of water; cook carrots and potatoes in water 15 minutes or until soft. Strain.
2 Using a food processor or blender, puree carrots and potatoes until smooth. Pour mixture into a frying pan. Cook mixture over medium to medium-low heat 15 minutes, do not let mixture brown.
3 Whisk margarine and half-and-half into carrot mixture to make very creamy. Sprinkle with ginger, salt, and pepper. When ready to serve, top with nutmeg and ginger.

Use a mixture of squash and potatoes or zucchini and potatoes.