Mashed Potatoes With Carrots

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 4 potatoes, red works best
• 4 carrots, peeled and chopped
• 1/4 cup onion, diced and sauted
• 1/4 cup milk, warmed
• 1/4 cup butter, softened
• 1/4 cup cream cheese (softened, at room temperature)
• 1 teaspoon parsley, finely chopped
• 1 garlic clove, roasted crushed
• salt and pepper
• ground nutmeg, to sprinkle on top (optional)

Recipe

• 1 boil the potatoes and carrots together for about 15 minutes,(don’t over-boil them because the consistency becomes too pasty.
• 2 you can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
• 3 drain the potatoes. put into a large ceramic or glass bowl. add the sautéed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a “ricerâ€?).
• 4 in our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. this recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on.
• 5 tip: in order to blend the flavors together more thoroughly, put the bowl (make sure it’s oven-safe) into a 300-degree oven for ten to fifteen minutes.