Baked Mashed Potatoes With a Carrot Shell

• butter
• 2 -3 carrots, sliced
• 1 cup frozen peas (optional) or 1 cup fresh peas, cooked (optional)
• 2 lbs potatoes
• 2 eggs, beaten
• 14 cup butter or 14 cup margarine
• 14 cup milk or 14 cup cream
• 12 teaspoon salt
• 18 teaspoon white pepper

1. Generously butter a 1 1/2 quart ovenproof bowl.
2. Don't skimp here!
3. If you do, the carrots will stick to the bowl when you unmold it onto a plate.
4. Cook carrot slices in boiling water or chicken broth for about 5 minutes.
5. Remove from heat; drain and cool slightly.
6. Cover the bottom and sides of the bowl with carrot slices.
7. If using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like).
8. I prefer to cook the peas and use them as a garnish around the final plated dish.
9. Meanwhile, peel and cube the potatoes.
10. Cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender.
11. Drain.
12. In a mixing bowl, mash potatoes.
13. Mix in eggs, 1/4 cup butter, milk, salt, and white pepper.
14. Spoon mashed potatoes into carrot-lined bowl.
15. Cover with foil.
16. At this point you can refrigerate up to 24 hours if needed.
17. Bake at 350 for 40-45 minutes or until slightly puffed and the center is hot.
18. Remove from oven; let stand 5 minutes (a must!
19. ), then unmold onto a serving plate.

butter, carrots, frozen peas, potatoes, eggs, butter, milk, salt, white pepper

Taken from www.food.com/recipe/baked-mashed-potatoes-with-a-carrot-shell-401677 (may not work)