Carrot Mash With Orange And Mint

• 2 lb. carrots, peeled and cut into 1-inch pieces
• Kosher salt
• 1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
• 2 Tbs. heavy cream
• 2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. finely chopped fresh mint
• 1/2 tsp. finely grated orange zest; more as needed
• Hot sauce, such as Tabasco, to taste

1. Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.
2. Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.
3. For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.
4. For a smooth texture (shown), puree the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.
5. Season to taste with more orange zest, salt, or hot sauce before serving.

carrots, kosher salt, unsalted butter, heavy cream, extravirgin olive oil, fresh mint, orange zest, sauce

Taken from www.epicurious.com/recipes/member/views/carrot-mash-with-orange-and-mint-52609651 (may not work)