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Mashed potatoes with carrots

(debra samuels for the boston globe)
By Debra Samuels
Globe Correspondent / April 1, 2009

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As Lexington resident Norma Currie explains it, she and her siblings did what many children do: "None of us would eat our vegetables," she says. But their mother was smarter than her kids. She cooked the vegetables and mashed them with potatoes. "And we loved them," says Currie, who still makes various versions of the spuds today. Sometimes it accompanies roast chicken or other meats and fish. It's a good way to have your mashed potatoes with less guilt and fewer calories. Carrots add volume and sweetness and their vitamins, of course. Spinach and mashed is another winning combination. Add rinsed spinach leaves to the hot potato water after cooking. Cover the pot and let the spinach sit for 2 minutes. The heat of the water softens the leaves, but they keep their vibrant green color.

Serves 4

Salt and pepper, to taste
3medium Yukon Gold or Yellow Finn potatoes (about 3/4 pound), peeled and quartered
2medium carrots, cut into 2-inch rounds
1tablespoon butter
1/4cup milk
1. In a saucepan of boiling salted water, combine the potatoes and carrots and turn the heat to medium high. Simmer for 10 minutes or until the potatoes and carrots are tender when pierced with a skewer.

2. Drain the vegetables and transfer to a bowl. Add the butter and milk. Mash with a potato masher until the mixture is smooth. Add salt and pepper.

Adapted from Norma Currie

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