Prep 10 mins
Cook 30 mins
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.
- 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
- 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.
Great veggie dish! I used lowfat milk instead of heavy cream and it worked just fine. The carrots tasted great with the potatoes; they didn't mash up quite as well so they were a little chunky but that was ok - tasted great - thanks for sharing the recipe!
I've been doing this for years except just using regular milk. Good way to get your children to eat carrots. Tried it with peas one time -- didn't work. Thanks for sharing.