5 med. potatoes
3/4 c. sour cream
3/4 c. shredded raw carrots
1 tsp. salt
2 tbsp. butter

Boil potatoes until tender; drain. Mash until well blended. Beat in sour cream; fold in carrots and salt. Place in greased casserole. Dot with butter. Bake at 400 degrees for 20-25 minutes.