Then I found it. Mashed Potatoes and Carrots from Kitchen Parade's A Veggie Venture. I remember mashing some carrots with a fork into my mashed potatoes as a kid, but I never even thought of making mashed potatoes and carrots as a dish unto itself.
1 pound Yukon Gold Potatoes (but I had russets, so that's what I used)
1 pound carrots, scrubbed and peeled
1 Tbsp butter (I probably used closer to 2 or 3)
salt and pepper, to taste
Optional (because this is what I added that was extra)
2 heads garlic
2 small onions, chopped
-if using garlic, preheat oven to 425 degrees. Cut off the top of the heads of garlic. Place heads on a piece of foil and drizzle with olive oil. Roast for about 40 minutes, until garlic is soft.
|It should look like this when it is done|
-Peel potatoes and carrots. Dice them into 1/2" cubes. Place in a dutch oven or a big pot and add water to cover. Turn heat on Medium-High. When water comes to a boil, add salt and a little butter (it prevents the water from boiling over). Cover, reduce heat to medium, and cook 20-30 minutes, until potatoes and carrots are fork tender.
-If using onions, peel, cut in half, and dice into small pieces. Add to a saute pan with some butter, and cook until golden. Once cooked, add some salt.
|Onions go from this....|
-While you're waiting for the potatoes to be done, take the roasted garlic out of it's skin. You could just smush it all out, but I like to take out each clove. Be careful if you do this, if the garlic is still hot you can burn your fingers!
|There's my roasted garlic out of the skin|
-Season to taste with salt and pepper.
|And voila! Mashed potatoes and carrots.|
So here are my thoughts on this recipe. It was really simple and it tastes great. I had to add a ton of salt. I added more than I normally would for 5 pounds of potatoes-it was really bland without it (and I hate pepper, so I never add it to anything). I noticed it took less milk than regular mashed potatoes would, and I'm sure it would have been healthier if I remembered to just save the cooking water, but it was good with the milk.
It's my first challenge that I am participating in, so I don't know if I'm really allowed to add more to the recipe, so I'm sorry if changing it a little is a bad thing. My family loves garlic, and we cook everything with it. And I had a couple onions laying around, so I figured I'd add them too and it would be a healthy meal. I will definitely be making this recipe again. It is so simple and quick, and I'm pretty sure it's healthier than most of the recipes I make.
I'm also linking to