Mashed Potatoes and Carrots

Recipe by Inge 1505
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups carrots, in 1/4 inch slices (about 1 lbs)
  • 1
    lb potato (like Yukon Gold)
  • 2
    tablespoons oil
  • 1
    cup onion, minced (about 2 small)
  • 34
    cup water, hot
  • 1 - 1 14
    cup milk, hot
  • 12
    teaspoon salt
  • 1
    tablespoon butter
  • 1
    pinch cayenne
  • 1
    pinch nutmeg
  • 2 -3
    ounces bacon, diced, fried crisp (optional)
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DIRECTIONS

  • Heat oil in a medium-sized pot with a tight fitting lid over medium high heat. Add onions and carrots and fry until onion is transparent, about 2 minutes.
  • Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
  • In the meantime peel potatoes and cut into 1 inch dice. Add to carrots,cover, bring to a boil again and cook over low heat for 30 minutes until vegetables are completely soft and almost all liquid has evaporated.
  • If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.
  • Mash vegetables with a masher.
  • Add milk gradually, beating with a whisker until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.
  • Add butter, salt, cayenne and nutmeg to taste.
  • If using fried bacon bits, mix one half into vegetables and sprinkle other half on top.
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