Recipe - Mashed Potatoes With Carrots

3 One half pound Russet potatoes; peeled and
cut into 1/2inch pieces
Three fourths pound Carrots; peeled and cut into
1inch pieces
Three fourths cup Whipping cream
3 tablespoon Butter

Cook potatoes and carrots in separate medium saucepans of boiling salted
water untill tender, about 25 minutes. Drain potatoes and carrots. Return
each vegetable to its own pan. Mash potatoes; stir over low heat to dry
slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter.
Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste
with salt and pepper.

(Mashed potatoes can be prepared 2 hours ahead. Let stand at room
temperature. Rewarm over low heat before serving.)

Transfer mashed potatoes to large bowl and serve hot.

From "Comfort Food at its Best," by Michael McLaughlin for Bon Appetit
98Feb:p.57. Michael McLaughlin is a cookbook author who lives in Santa Fe.
His most recent book is All on the Grill (HarperCollins, 1997). MENU: Large
chopped salad, Pork and Ham Loaf [R], Mashed Potatoes with Carrots [R],
corn bread, buttered peas, and optional Warm Walnut Brownie Pudding for
Dessert. Said to serve 6 to 8; full menu could serve 12.

{mc} One of ten portions: 199CAL, 10.2G fat (45% cff).

Notes: The classic gets a dash of color and flavor. Using a hand masher for
the potato mixture leaves pitt of carrot. Serve 6 or more, depending upon
menu.

: from kitPAThanneman phannema@wizard.ucr.edu

Recipe by: Michael McLaughlin (1998Feb) Bon Appetit*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 12,
1998