Mashed Potatoes With Carrots

Recipe by Shirl
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes and carrots together for about 15 minutes,(Don’t over-boil them because the consistency becomes too pasty.
  • You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
  • Drain the potatoes. Put into a large ceramic or glass bowl. Add the sautéed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. Mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a “ricer”).
  • In our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. This recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on.
  • Tip: In order to blend the flavors together more thoroughly, put the bowl (make sure it’s oven-safe) into a 300-degree oven for ten to fifteen minutes.
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