Mashed Potatoes and Carrots

This is a rustic dish and you will find it is lumpy. They are supposed to be that way. However if your family likes them super smooth and creamy then just whip them more and they will turn a pretty orange color. This recipe serves eight.

This makes a nice presentation ad combines two Thanksgiving favorites.

3 lbs. of boiling potatoes roughly 8
1/2 lb. Carrots roughly 4
6 Tab. Butter
Kosher Salt and Freshly Cracked Black Pepper to taste
6 Tab. Milk

Peel the potatoes and carrots cutting them into about one inch sized chuncks.
Place them into salted water bringing it to a boil.
Cook until they are fork tender about 25 minutes
Drain then return the potatoes and carrots to the warm pot.
Add the butter, salt and pepper
Mash the potatoes and carrots with a potato masher leaving them fairly chunky
Beat in the milk with a wooden spoon
check the seasoning and add salt and pepper to taste if needed

Enjoy!