- 2 medium potatoes, peeled and quartered
- 1 medium carrot, chopped
- 1/4 cup chopped onion
- 2 tablespoons heavy whipping cream
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pinch sugar
- Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender.
- Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well. Yield: 2 servings.
Originally published as Mashed Potatoes with Carrot in Reminisce Extra April 2004, p52
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