The classic gets a dash of color and flavor. Using a hand masher for the potato mixture leaves bits of carrot.
Recipe information
Yield
Makes 6-8 servings
Ingredients
3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
3/4 pound carrots, peeled, cut into 1-inch pieces
3/4 cup whipping cream
3 tablespoons butter
Preparation
Step 1
Cook potatoes and carrots in separate medium saucepans of boiling salted water until 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.)
Step 2
Transfer mashed potatoes to large bowl and serve hot.
