Mashed Potatoes and Carrots |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991. 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:
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.
|
|