Creamy Carrot and Potato Mash
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Ingredients
4 medium potatoes, peeled and cut into chunks
3 large carrots, peeled and sliced
3 tablespoons butter
¼–½ cup warm milk (or heavy cream)
1 clove garlic, minced (optional)
Salt, to taste
½ teaspoon black pepper
1 tablespoon chopped fresh parsley or chives, for garnish (optional)
Instructions
Place the potatoes and carrots in a large pot and cover with cold, salted water.
Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until both the potatoes and carrots are fork-tender.
Drain well and return the vegetables to the hot pot for 1–2 minutes to allow any excess moisture to evaporate.
Add the butter and garlic (if using), then mash until mostly smooth.
Gradually stir in the warm milk until the mash reaches your desired consistency.
Season with salt and black pepper to taste.
Garnish with chopped parsley or chives and serve warm.
