Mashed potatoes with carrots

10 Servings

Ingredients

Quantity Ingredient
3½ pounds Russet potatoes; peeled and cut into 1/2-inch pieces
¾ pounds Carrots; peeled and cut into 1-inch pieces
¾ cup Whipping cream
3 tablespoons Butter

Directions

Cook potatoes and carrots in separate medium saucepans of boiling salted water untill tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter.

Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper.

(Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Transfer mashed potatoes to large bowl and serve hot.

>From "Comfort Food at its Best," by Michael McLaughlin for Bon Appetit 98-Feb:p.57. Michael McLaughlin is a cookbook author who lives in Santa Fe.

His most recent book is All on the Grill (HarperCollins, 1997). MENU: Large chopped salad, Pork and Ham Loaf [R], Mashed Potatoes with Carrots [R], corn bread, buttered peas, and optional Warm Walnut Brownie Pudding for Dessert. Said to serve 6 to 8; full menu could serve 12.

{mc} One of ten portions: 199CAL, 10.2G fat (45% cff).

Notes: The classic gets a dash of color and flavor. Using a hand masher for the potato mixture leaves pitt of carrot. Serve 6 or more, depending upon menu.

: >from kitPAT-hanneman phannema@...

Recipe by: Michael McLaughlin (1998-Feb) Bon Appetit* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998

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