Potato-Carrot Puree

Name: Potato-Carrot Puree
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 2 1/2 pounds (about 10 medium) thinly sliced white potatoes; 1 1/2 pounds (about 12 small) carrots; 6 tablespoons butter; 2 teaspoons coarse salt

This puree goes well with our Sugar-Baked Ham or other holiday dinners.

Source: Everyday Food, March 2005

15 mins 15 mins 8

Total Time Prep Servings

Ingredients

2 1/2 pounds (about 10 medium) thinly sliced white potatoes
1 1/2 pounds (about 12 small) carrots
6 tablespoons butter
2 teaspoons coarse salt

Directions

1. 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.
2. 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.
3. Drain carrots; rinse under warm water. Puree until smooth in a food processor.
4. 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.