Potato-and-Carrot Mash

Share this post

potato-carrot-transRecipe adapted from marthastewart.com

INGREDIENTS
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)

PREPARATION

  • 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.

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

Three cooling meal ideas
July 27, 2017
Four summer fruit salads to love
June 29, 2017
March 27, 2017
December 6, 2016
October 4, 2016
September 19, 2016

More recent articles:

Four strategies to strengthen your team and minimize gossip
August 22, 2017
How to go green with your fizzy water habit
August 17, 2017
Help your staff through an uncertain time for employee health care benefits
August 15, 2017
How to sleep when the temperature soars
August 10, 2017
Seven ways to celebrate office birthdays without the sugarcoating
August 8, 2017
Sonoma County rallies to rescue its heirloom apple
August 3, 2017
14 ways to help your office save the planet
July 20, 2017
Volunteering is good for your community—and for your health
July 13, 2017
Get the most out of your standing desk
July 6, 2017
Food:
Make-ahead breakfasts to take to work with you
June 22, 2017

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!