Ingredients:
4 potatoes, red works best
4 carrots, peeled and chopped
1/4 cup onions, 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 cloves, roasted crushed
salt and pepper
ground nutmeg, to sprinkle on top (optional)
Directions:
Boil the potatoes and carrots together for about 15 minutes,(Don’t over-boil them because the consistency becomes too pasty.
You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
Drain the potatoes. Put into a large ceramic or glass bowl. Add the sauteed 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 “ricer”).
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.
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.
Servings: 8
Time preparation: 30 min.
Time total: 30 min.