Mashed Potatoes with Carrots Recipe

Mashed Potatoes with Carrots

from Deborah Madison's The Vegetarian Table : America

Ingredients:

1 pound small, red boiling potatoes
1 pound carrots, peeled and cut into 2-inch chunks
milk, light cream, or cooking water
butter
salt and freshly ground pepper
2 tablespoons chopped parsley or dill

Serves 6

This and many other wonderful
recipes may be found in
Deborah Madison's
The Vegetarian Table : America
from Chronicle Books

A pretty, orange-flaked purée, this recipe has been popular with a Danish-American family for over a century. The teller's grandmother called it "Stump."

Steam the potatoes in their jackets until very tender, about 20 minutes. Remove thorn then steam the carrots until they're tender, about 15 minutes.

Grasp the hot potatoes in a towel and slip off their skins. Put them in a bowl with the carrots and mash to a purée, adding enough milk, light cream, or even the cooking liquid to lighten the mixture. Stir in butter to taste, season with salt and pepper, and stir in all but a teaspoon or so of the parsley or dill. Smooth the purée into a dish and sprinkle the rest of the chopped herb on top.