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Mashed Potatoes and Carrots

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“Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
  2. Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
  3. Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
  4. Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
  5. Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.

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