In a saucepan bring 2 inches of water to boiling. Add carrots and potato.
Return to boiling; reduce heat. Cover and simmer about 25 minutes or until
very tender. Drain.
With an electric mixer on low speed, beat vegetables. Add milk, butter,
dill weed, onion powder, and pepper. Beat or mash until nearly smooth.
If necessary, reheat mixture over low heat, stirring constantly.
Cooking time: 27 minutes. Low fat.
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NOTES : An alternative to plain mashed potatoes. Makes a nice fall color
side dish.
