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Mashed Potatoes and Carrots
At a Glance
- Total
- 40 min
- Servings
- 4.00 serving(s)
Categories
- Side Dish
- Boiled
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mashed Potatoes and Carrots brings together 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 in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large saucepan, colander, potato masher
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
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Instructions
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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