Boiled New Potatoes With Carrot Butter

• 1 large carrot, cut in 6 pieces
• 1 stick sweet butter at room temperature
• Dash nutmeg
• Dash white pepper
• Salt to taste
• 16 small new potatoes
• 1/2 teaspoon minced fresh parsley

1. Cook carrot pieces in salted boiling water until tender.
2. Drain and put them in bowl of blender.
3. Add butter, nutmeg, pepper and salt.
4. Puree mixture, stopping to scrape down sides of bowl if necessary.
5. Put mixture in serving dish and chill until needed.
6. Boil new potatoes in salted water until tender.
7. Serve hot with garnish of chopped parsley and carrot butter.

carrot, sweet butter, nutmeg, white pepper, salt, potatoes, parsley

Taken from cooking.nytimes.com/recipes/6019 (may not work)