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.”
Mashed Potatoes and Carrots
1 recipe photo
READY IN:40mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 1⁄2 lbs russet potatoes, peeled, rinsed, cut into large chunks
- 3⁄4 lb carrot, trimmed, cut into 2-inch pieces
- 1 1⁄2 tablespoons unsalted butter, softened
- 1⁄4 cup heavy cream
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
Directions
- Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
- 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.
- Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
- Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
- 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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Mashed Potatoes and Carrots