Mashed Potatoes and Carrots
photo by loof751
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 680.38 g russet potatoes, peeled, rinsed, cut into large chunks
- 340.19 g carrot, trimmed, cut into 2-inch pieces
- 22.18 ml unsalted butter, softened
- 59.14 ml heavy cream
- 4.92 ml salt
- 1.23 ml 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.