Ingredients Jump to Instructions ↓

  1. 3 large russet potatoes

  2. 3 fresh carrots

  3. 2 cloves garlic, coarsely chopped

  4. 1/2 tsp. salt

  5. 1 to 2 tbsp. butter or margarine

  6. 1/4 cup hot milk

Instructions Jump to Ingredients ↑

  1. Peel the potatoes and cut into 1 inch cubes. Scrape the carrots and cut into 1/4 inch slices. In large saucepan, combine cubed potatoes, sliced carrots, 2 cups water, garlic and salt; bring to boil. Reduce heat; cover and simmer until potatoes and carrots are quite soft; about 15 to 20 minutes. Drain water, reserving potatoes, carrots and garlic. Press vegetables through a ricer or food mill and return vegetable mixture to pan and place over very low heat (or simply return vegetables to pan and mash over very low heat). Add butter or margarine and gradually add hot milk, whipping or mashing until desired consistency. Salt and pepper to taste. Sprinkle with chopped parsley, if desired. Makes 6 to 8 servings.


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