6 white potatoes
3/4 stick butter
1/2-1 cup milk (preferably whole)
1 tsp. salt
20 baby carrots

First, wash and peel the potatoes, removing the eyes, all peel and any green or brown spots. Slice each potato into halves or quarters. Then fill a pot 3/4 of the way with water and wait for it to boil. As soon as it boils, turn off the burner and carefully drop the potato halves/quarters into the pot. Cover the pot and turn the burner back on. Let potatoes simmer for about 15 minutes.

Check the potatoes. If they are not yet tender, boil for another 5 minutes. When they are ready, a fork should be able to slide in and out of the potato with ease.

Drain the water from the pot. Put the potatoes back over the heated burner and shake until they are completely dry. Using a potato masher, mash the potatoes for 5 minutes. (They will still be lumpy). Add 1/2 a stick of softened butter and mash for another minute. Then, add 1/2 a cup of milk and mash the potatoes until they are smooth. If need be, you can add up to another 1/2 a cup of milk (or even a little light cream). As you mash the potatoes, taste them, adding salt and pepper until they are as you like them.

While the potatoes are cooking, boil the baby carrots until they are softened and fork tender. Drain the water and melt 1/4 of a stick of melted butter on the still-hot carrots.

Spread the mashed potatoes evenly in a serving dish, smoothing the surface. Next, toss the baby carrots onto the top of the mashed potatoes. If only a few will fit, feel free to serve the rest of the carrots in a separate serving dish.

Enjoy, and Bon Appetite! Remember, potatoes are good for anytime, not just the holiday season!

Submitted by: ENC