Mashed potatoes and carrots

I have reached a saturation point with processed foods. All of them. I am ravenous for God's perfect foods. They are an amazing gift and maybe it's my suspected (ohpleasewhenwillIknowforsureitsmakingmecarzynottoknow) pregnancy, but truly, I can't get enough fruits and veggies right now. Or protein. Or cooking. I made smoothies and bran muffins for breakfast and then noshed on fresh cherries and apricots. I made a fresh basil pesto for our grilled chicken for lunch and I alone ate 2/3 of a large bag of edamame to go with it. I drank a quart of strawberry lemonade this afternoon after woozily (and a bit queasily!) making my way throughout the grocery store (I am so EXHAUSTED - if I'm not pregnant, there's something wrong). And for dinner I baked some Copper River Salmon and served it with a lettuce salad with apricots (and goddess dressing) and these mashed potatoes and carrots. I don't know about you, (Shucks,  I don't even know who you are, except you - Hi Mom and you - Hi Nana. And - oh, honey, is that you? I didn't even know you read my blog - er, we'll talk later). Anyway, I don't know about most of you, but I LOVe mashed potatoes. I love them skin-on, loads of butter, heavy cream, garlic and horseradish - intense and oh, so bad for you. Well, usually. But, today I made them with no milk or cream and a mere tablespoon of butter for the lot. Instead I used the cooking liquid! And they were soooooo very good. I loved the sweetness of the carrots with the subtle bite of the garlic. It's nice not to feel heavy afterwards, too. And it looks pretty, too. My husband, who hates carrots said these were the best mashed pots he's ever had. Here's the recipe:

Mashed potatoes and carrots

3 medium potatoes, scrubbed peeled and cut into two inch chunks
3 medium carrots, ditto above
2 cloves of garlic, peeled
1 tablespoon of butter
1/2 teaspoon salt
1/4 teaspoon pepper

Put the veggies in the pot and cover with water plus just 1/2 inch. Bring to a boil. Cover and reduce heat to low and cook until soft. Drain, reserving the cooking liquid. If there is more than 1/2 cup of liquid, boil it down some more). Put veggies, 1/2 cup of liquid, butter, salt and pepper in food process and puree for just a bit, until combined. There should be some small bits of carrot still visible. Serve. Enjoy!

Comments

[sylvia]

Sounds delish. I'm going to try it tonight