Mashed Potatoes and Carrots
photo by loof751
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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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Tweaks
-
Suggestion: If you're making a slow cooker pot roast throw the carrots in right at the beginning. 8-10 hours later they are very soft and a bit shriveled. Remove and drain on paper towel. Into the Vitamix they go. You can blend them with anything after that: potatoes, squash, etc. as they are smooth like velvet. They retain a good carrot flavor as well as the pot roast flavor. Delicious.