Ingredients:
2 lbs carrots, peeled and sliced into about 1/2-inch slices
2 -3 tablespoons butter
1/8 cup milk
1 medium onions, finely chopped
8 ounces shredded sharp cheddar cheese ( or mild cheddar or American cheese)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4-1/2 teaspoon tarragon
2 teaspoons parsley
1 tablespoon butter, melted
1/3 cup soft breadcrumbs
Directions:
Preheat oven to 350F. Lightly spray a 2-qt or larger baking dish with nonstick cooking spray.
Place carrot slices in a large pot and just cover with salted water. Bring to a boil and cook carrots until tender; about 10 minutes.
Drain carrots and place them in a large bowl. Add butter and milk and mash with a potato masher. Add onion, cheese, salt, pepper, garlic powder, thyme and parsley and mash together to desired smoothness.
Place into prepared baking dish.
In a small bowl, combine 1 tbsp melted butter with the breadcrumbs; sprinkle over mashed carrot mixture.
Bake, uncovered, at 350F for 30 – 40 minutes or until bubbly.
Servings: 6-8
Time preparation: 15 min.
Time total: 55 min.