Mashed Potatoes and Carrots

Mashed Potatoes and Carrots

Time: 50 mins

Ingredients

• 4 cups carrots, in 1/4 inch slices (about 1 lbs)
• 1 lb potato (like Yukon Gold)
• 2 tablespoons oil
• 1 cup onion, minced (about 2 small)
• 3/4 cup water, hot
• 1 -1 1/4 cup milk, hot
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 pinch cayenne
• 1 pinch nutmeg
• 2 -3 ounces bacon, diced, fried crisp (optional)

Directions

• 1 Heat oil in a medium-sized pot with a tight fitting lid over medium high heat. Add onions and carrots and fry until onion is transparent, about 2 minutes.
• 2 Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
• 3 In the meantime peel potatoes and cut into 1 inch dice. Add to carrots,cover, bring to a boil again and cook over low heat for 30 minutes until vegetables are completely soft and almost all liquid has evaporated.
• 4 If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.
• 5 Mash vegetables with a masher.
• 6 Add milk gradually, beating with a whisker until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.
• 7 Add butter, salt, cayenne and nutmeg to taste.
• 8 If using fried bacon bits, mix one half into vegetables and sprinkle other half on top.