This puree goes well with our Sugar-Baked Ham or other holiday dinners.
Peel and thinly slice 2 1/2 pounds (about 10 medium) white potatoes and 1 1/2 pounds (about 12 small) carrots. Place potatoes and carrots separately in 2 medium saucepans; cover both with water by 1 inch.
Bring to a boil. Reduce heat; cover, and simmer until vegetables are easily pierced with the tip of a paring knife, 12 to 14 minutes.
Drain carrots; rinse under warm water. Puree until smooth in a food processor.
Drain potatoes; return to pan. Add 6 tablespoons butter (cut into small pieces); mash with a potato masher. Fold in carrots; season with 2 teaspoons coarse salt.
