Potato-and-Carrot Mash

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potato-carrot-transRecipe adapted from marthastewart.com

2 Idaho potatoes, peeled and cut into 1-inch pieces (about 3 cups)
1 large or 2 small carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
2 garlic cloves
Coarse salt and freshly ground black pepper
1/4 cup whole milk
2 tablespoons butter (more or less to taste)


  • Place potatoes, carrots, and garlic in a medium saucepan.
  • Cover with water. Add a large pinch of salt.
  • Bring to a boil, and cook until completely tender, about 20 minutes.
  • Drain vegetables, reserving 1/2 cup cooking liquid.
  • Put cooked veggies in a medium-sized mixing bowl (preferably heated), add milk and butter, and season with salt and pepper.
  • Mash until smooth, adding some or all of reserved cooking liquid to achieve desired consistency.

Serves 2–3 as a side dish. Prep time, 10 minutes; cook time, 20 minutes.

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