Mashed Potatoes And Carrots

• 1 1/2 lbs russet potatoes, peeled, rinsed, cut into large chunks
• 3/4 lb carrot, trimmed, cut into 2-inch pieces
• 1 1/2 tablespoons unsalted butter, softened
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
2. Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
3. Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
4. Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
5. Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.

russet potatoes, carrot, unsalted butter, heavy cream, salt, black pepper

Taken from www.food.com/recipe/mashed-potatoes-and-carrots-471244 (may not work)